Beef Stew With Lentils

Photo: flickr user avlxyz

Ingredients

1 pound beef stew meat

Non-stick spray

7 cups beef broth

1 cup chopped onion

1 cup sliced celery

1 cup sliced carrot

1 1/2 cups lentils, rinsed and drained

1 (14 ½ oz.) can stewed tomatoes

1 bay leaf

1 (9 oz.) pkg. frozen Italian-style green beans

Preparation

Cut meat in 1/2 inch pieces. Spray a 4-quart Dutch oven with non-stick coating. Brown the meat. Drain fat. Add the broth, onion, celery and carrot. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes. Add the lentils, undrained stewed tomatoes and bay leaf. Return to boiling; reduce heat to medium. Cook, uncovered, about 45 minutes or until lentils are tender. Add beans. Cover; cook for 10 minutes more. Serves 8.

Each serving: 287 calories, 7 g. fat (22%% calories from fat), 26 g. protein, 31 g. carbohydrates, 6 g. dietary fiber, 886 mg. sodium.