• 1 Rating

One pound of meat is enough to serve eight when you mix it with hearty lentils and lots of vegetables.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the meat into 1/2-inch pieces. Spray a 4-quart Dutch oven with nonstick coating. Brown the meat, half at a time, over medium-high heat. Drain fat. Return all meat to pan.

    Advertisement
Instructions Checklist
  • Add the beef broth, onion, celery, and carrot. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add the lentils, undrained stewed tomatoes, and bay leaf. Return to boiling; reduce heat to medium. Cook, uncovered, about 45 minutes or until lentils are tender and stew is thickened. Add beans. Cover and cook about 10 minutes more or until beans are tender.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, remove the bay leaf and discard. Ladle stew into bowls. Makes 8 servings.

Nutrition Facts

315 calories; 5 g total fat; 2 g saturated fat; 41 mg cholesterol; 928 mg sodium. 41 g carbohydrates; 4 g fiber; 27 g protein; 3158 IU vitamin a; 10 mg vitamin c; 91 mg calcium; 8 mg iron;

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0