Beer and Maple Lentil Stew

This wonderful cold-weather recipe fills you up. It really hits the spot when you want warm comfort food. The beer gives it a hearty flavor. The maple helps complement the bacon, onions, celery, and carrot base.

Original recipe makes 4 servings


6 slices bacon, diced
1 cup diced onion
1 clove garlic, minced
1 cup diced celery
1 cup diced carrot
3 cups beef stock
1 (12 ounce) bottle beer
1 cup dried brown lentils, rinsed and drained
1 tablespoon maple syrup
1/4 teaspoon ground nutmeg
1/4 teaspoon caraway seed
1/4 teaspoon celery salt
salt and ground black pepper to taste

  • PREP

    25 mins

  • COOK

    1 hr


    1 hr 25 mins


  1. Place a large pot over medium-high heat; cook the bacon in the pot until crisp, 5 to 7 minutes. Stir in the onion and garlic; continue to cook until onions are translucent, about 5 minutes. Stir in the celery and carrot; cook another 2 minutes.
  2. Pour the beef stock and beer into the pot; bring to a boil. Stir in the lentils, syrup, nutmeg, caraway seed, and celery salt; cover and cook for 45 minutes. Season with salt and pepper.


Calories: 365 kcal
Carbohydrates: 46.1 g
Cholesterol: 15 mg
Fat: 7.4 g
Fiber: 17.2 g
Protein: 22 g
Sodium: 533 mg