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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

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
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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.

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  • 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.

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

Nutrition Facts

315 calories; fat 5g; cholesterol 41mg; saturated fat 2g; carbohydrates 41g; insoluble fiber 4g; protein 27g; vitamin a 3158.4IU; vitamin c 10mg; sodium 928mg; calcium 90.9mg; iron 7.7mg.
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