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| INGREDIENTS |
| 2 tbsp. |
olive oil |
| 1 1/2 pounds |
lean boneless beef chuck cubes |
| |
salt and fresh ground pepper to taste |
| 3 |
large celery stalks, chopped |
| 2 |
large carrots, chopped |
| 1 |
large onion, chopped |
| 6 |
garlic cloves, chopped |
| 1-1/2 tsp. |
chopped fresh rosemary |
| 1-1/2 tsp. |
chopped fresh oregano |
| 6-14 once |
low sodium, fat free broth |
| 1-28 ounce |
can diced tomatoes |
| 2 cups |
dried lentils, rinsed |
| 1/3 cup |
chopped fresh parsley |
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|
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| RECIPE |
- Heat oil in large
Dutch oven over medium-high heat.
- Sprinkle beef with salt and pepper. Place half of beef in pot and cook until brown.
Remove and repeat with remaining beef.
Place in bowl, set aside.
- Add celery,
carrots, onion,
garlic, rosemary,
and oregano to pot.
Sauté until onions are translucent, about 6-7 minutes.
- Return beef to pot with any accumulated juices; add broth and tomatoes (undrained) and bring to a boil.
- Reduce heat to medium-low, cover and simmer until just tender, about 1 hour.
- Add lentils, cover and continue simmering until lentils are tender, about 40 minutes.
- Stir in parsley, season with salt and pepper. Enjoy!
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| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
520 |
|
| Total Fat |
11 g |
|
| Sodium |
650mg |
|
| Total Carbohydrates |
58 g |
|
| Fiber |
12 g |
|
| Protein |
47 g |
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