Lentil Stew Recipe
- 1 cup dried lentils, rinsed
- 2-1/2 cups water
- 2 teaspoons beef bouillon granules
- 1/2 pound ground beef, cooked and drained
- 2 medium carrots, sliced
- 2 cups tomato juice
- 1/2 teaspoon dried oregano
- 1/2 cup chopped onion
- 2 celery ribs, chopped
- 1 garlic clove, minced
- 1. In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
- 2. Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender. Yield: 6 servings.
1 serving (1 each) equals 200 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 628 mg sodium, 26 g carbohydrate, 11 g fiber, 17 g protein.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.