Beef and Lentils

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NUTRITION per serving: 356 Calories; 5g Fat; 35g Protein; 37g Carbohydrate; 13g Dietary Fiber; 31mg Cholesterol; 254mg Sodium. Exchanges: 2 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable. Points: 7

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  • 4

Ingredients

  • Water/oil mixture
  • 1 pound 95% lean ground beef
  • 1 (14.5-oz.) low-sodium chicken broth
  • 1 cup water
  • 1 cup dried lentils, sorted and rinsed
  • 2 large carrots, thinly sliced
  • 1 (8-oz.) can no salt added tomato sauce
  • 1/2 cup dry red wine OR additional chicken broth
  • 2 teaspoons salt-free garlic/herb seasoning blend
  • 1/2 tablespoon dried oregano, crumbled
  • 1 teaspoon celery seed
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Preparation

Step 1

Lightly spray a Dutch oven with water/oil mixture; add the beef; cook and crumble over medium-high heat for 7 to 8 minutes or until browned and no longer pink in the center. Transfer to a colander and rinse under hot water to remove excess grease; drain well. Wipe the Dutch oven with a paper towel then return the beef to the Dutch oven; stir in remaining ingredients. Bring to a simmer over medium-high heat then reduce heat, cover and simmer for 25 to 30 minutes or until carrots and lentils are tender, stirring occasionally.

SERVING SUGGESTION: Serve over mashed russet potatoes. Add steamed baby Brussels sprouts.

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