Hearty Venison Lentil Stew
A warm and hearty stew featuring lean venison, red lentils, tomatoes, and spinach. Packed with protein and fiber, this stew is low in saturated fat and perfect for quick weeknight dinners, meal prep, or freezer-friendly meals. Enjoy it cooked on the stovetop, in a slow cooker, or in an Instant Pot.
Equipment
- 1 Instant Pot or Pressure Cooker
- 1 Large Pot (for stovetop)
- 1 Slow Cooker (optional)
- 1 wooden spoon
- Measuring Cups and Spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion thinly sliced
- 1 pound ground venison thawed if frozen; turkey optional
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 15 ounces diced tomatoes canned
- 1 cup red lentils
- 3 ½ cups water
- 8 ounces fresh spinach or 14 ounces canned, drained
Instructions
- Prepare the Ingredients: Begin by gathering all ingredients and equipment. Slice the onion thinly for even cooking, and if your venison is frozen, make sure it’s completely thawed. Measure out spices, lentils, and liquids to ensure a smooth cooking process. Wash fresh spinach thoroughly to remove any dirt or grit. This step sets you up for a seamless cooking experience.
- Heat the Oil: In your chosen cooking vessel—Instant Pot, stovetop pot, or slow cooker—add 2 tablespoons of olive oil. For the Instant Pot, press the sauté button and adjust the temperature to “normal.” For stovetop, heat over medium-high heat until the oil shimmers. Properly heating the oil prevents the meat and onions from sticking and encourages even browning.
- Sauté Onions and Venison: Add the sliced onions to the heated oil, followed by the ground venison. Sprinkle in the chili powder, garlic powder, and sea salt. Stir the mixture continuously, breaking the meat apart with a wooden spoon. Cook until the onions are soft and translucent and the venison starts to brown. This develops deep flavors through caramelization and ensures the meat is evenly cooked.
- Add Tomatoes: Pour in the diced tomatoes and stir to combine with the meat and onions. Allow the tomatoes to cook for 2–3 minutes until they begin to simmer, releasing their natural juices. This step infuses the stew with a rich, tangy base and helps deglaze the pot, lifting any flavorful bits stuck to the bottom.
- Incorporate Lentils and Water: Add 1 cup of red lentils to the mixture, followed by 3 ½ cups of water. As you pour the water, gently scrape the bottom of the pot to release any browned bits. Stir thoroughly to combine. The lentils will absorb the flavors of the meat, onions, and tomatoes, creating a thick, hearty texture as they cook.
- Add the Spinach: Gradually fold in the fresh spinach, working in batches if necessary to fit it all in the pot. Stir occasionally until the spinach wilts and blends into the stew. The spinach adds vibrant color, nutrients, and a subtle freshness that balances the richness of the venison and lentils.
- Pressure Cook (Instant Pot Version): Cancel the sauté function on the Instant Pot. Close the lid and set the valve to sealing. Select the “Pressure Cook” or “Manual” setting and set the timer for 20 minutes on high pressure. The Instant Pot will take 5–10 minutes to reach full pressure. Once the cooking cycle finishes, carefully quick-release the remaining pressure using a long-handled spoon or similar tool to avoid steam burns.
- Simmer on Stovetop: For stovetop cooking, reduce the heat to low, cover the pot, and let the stew simmer gently for approximately 30 minutes. Stir occasionally to prevent sticking. This slow simmer allows the flavors to meld and tenderizes the venison, while thickening the broth naturally.
- Slow Cooker Method: For slow cooker preparation, follow the stovetop directions until after adding the tomatoes. Transfer the mixture to the slow cooker and add the lentils, water, and spinach. Cook on high for 4 hours or on low for 6–8 hours. This method is ideal for a hands-off, slow-cooked flavor that deepens over time.
- Final Stir and Taste: Once the stew is fully cooked, give it a thorough stir to evenly incorporate the spinach and check the texture of the lentils and meat. Taste and adjust seasoning with additional salt, pepper, or spices as desired. The stew should be thick, hearty, and full of rich, layered flavors.
- Serve and Enjoy: Ladle the stew into bowls and serve hot. This stew pairs beautifully with crusty bread or a simple side salad. It’s perfect for weeknight dinners, meal prep, or freezing for future meals. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Notes
- Yields approximately six generous bowls of stew.
- Can be made on the stovetop, Instant Pot, or slow cooker.
- Lentils thicken the stew naturally; adding pumpkin purée makes it even richer.
- Spinach can be fresh or canned (drained), depending on availability.
- Perfect for freezer-friendly meal prep, as it keeps well for several months.
- Adjust spices to taste; chili powder can be swapped for smoked paprika for a milder flavor.
