I posted this morning on “What the heck is a LENTIL?” because I didn’t know and the info on the bag scared me! So, I figured if it was new to me, it might be new to you and I’d share. I also put in that post that my PICKY hubby said “I like lentils” after eating this stew. *grin-from-ear-to-ear* And, he said “thanks for keeping me healthy.” *heart melting* That’s what the woman of the house is supposed to do, right?! So, check it out. It worked. As I type this my Beef Stew made w/ red wine (I know, right?!) is ready and the timer is beeping…must run!
I doubled this recipe. Maybe not my smartest moment after choosing the pot I did. BUT, it worked out!! [I definitely had a vision of having to transfer it half-way through into a larger pot….what a disaster! crisis averted!]
- 1/2 pound extra-lean ground beef or turkey
- 46-oz can low-sodium tomato or V8 juice
- 4 cups water
- 1 cup brown lentils, rinsed and picked over
- 1 cup diced carrots
- 1 cup chopped celery
- 1 cup chopped cabbage
- 1 medium onion, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper (I used WAY more than this!)
- 1 bay leaf
- 1/2 cup shredded cheddar cheese
- Brown ground beef in a large soup kettle, then drain.
- Add tomato juice and water; bring to boil.
- Add lentils, carrots, celery, cabbage, onion, salt, black and cayenne peppers, and bay leaf.
- Return to boil; reduce heat and simmer 1.5 – 2 hours or until lentils are just tender, stirring occasionally.
- Remove bay leaf and discard. Serve in individual bowls with cheese sprinkled on top.
Nutrition Facts (Serves 6)
- 256 calories | 19 g protein | 32 g carbs | 2.3 g fat | 12 g fiber | 25 mg cholesterol | 660 mg sodium | 11 g sugar
source: Muscle & Fitness HERS | Mar/Apr 2008