Beefed-Up Veggie Lentil Stew
This Beefed-Up Veggie Lentil Stew is the perfect comfort food for the snow storm that’s about to hit NYC. I used lean ground sirloin, lots of veggies, and fiber-packed lentils for hearty, filling, and nutritious stew.
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Ingredients
- 2 cups cooked lentils dry
- 2 carrots peeled and diced
- 1/2 onion diced
- 1 garlic clove minced
- 1/2 red bell pepper diced
- 2 handfuls chopped kale
- 1 lb 90% lean ground sirloin can use ground turkey too
- 1 cup tomato sauce I used Hunt’s
- 2 cups water
- – dash of salt
- tumeric
- Cayenne pepper
Ingredients
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Instructions
- Heat a large non-stick pot over medium heat. Spray with cooking spray. Add carrots, onion, garlic, and bell pepper. Saute until soft, about 5 minutes.
- Add ground sirloin to the pot. Cook until brown on all sides. Next, add lentils, tomato sauce, water, salt, tumeric, and cayenne (I didn’t measure, just sprinkle a little and taste test to your liking). Bring to a boil; reduce heat and cover. Simmer for 30 minutes.
- Add kale to the pot. Cover and cook an additional 5 minutes. Turn off heat and serve!
Recipe Notes
Makes 6 cups (4-6 servings)
Nutrition Information (1 cup): 216 Calories, 4 grams Fat, 21 grams Carbohydrates, 7 grams Fiber, 24 grams Protein
