Sunday, January 25, 2015

Beefed-Up Veggie Lentil Stew

Perfect comfort food for the snow storm that's about to hit NYC (whomp, whomp). I used lean ground sirloin, lots of veggies, and fiber-packed lentils for hearty, filling, and nutritious stew.

Beefed-Up Veggie Lentil Stew


2 cups cooked lentils (1 cup 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
Cayenne pepper


1. 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.

2. 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.

3. Add kale to the pot. Cover and cook an additional 5 minutes. Turn off heat and serve!

Makes 6 cups (4-6 servings)

Nutrition Information (1 cup): 216 Calories, 4 grams Fat, 21 grams Carbohydrates, 7 grams Fiber, 24 grams Protein