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Ingredientes
- 2 carrots, sliced thin
- 1 sm. green pepper, diced or possibly sliced thin
- 1 sm. onion, minced
- 2 cloves garlic, crushed
- 2 tbsp. extra virgin olive oil
- 1 pound lentils
- 1 quart. water (4 c.)
- 1 bay leaf
- 6 c. beef stock (use bouillon cubes for ease)
- 2 tbsp. tomato paste
- 2 tbsp. vinegar
- 1/4 teaspoon red pepper
- 2 teaspoon Worcestershire sauce
- Optional: 3/4 pound lamb cut in cubes
- Garnish: Lowfat sour cream
Direcciones
- Saute/fry first 3 ingredients in extra virgin olive oil with crushed garlic in soup pot. Combine lentils with vegetables in pot. Cover with 4 c. water and bay leaf. Simmer till lentils are soft (usually less than an hour). Now add in beef stock and seasonings. Simmer about another hour. Brown lamb and add in to make a stew. Serve with garnish if you want. Makes about 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 530g | |
| Recipe makes 6 servings | |
| Calories 348 | |
| Calories from Fat 53 | 15% |
| Total Fat 5.99g | 7% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 869mg | 36% |
| Potassium 1024mg | 29% |
| Total Carbs 50.94g | 14% |
| Dietary Fiber 24.3g | 81% |
| Sugars 3.97g | 3% |
| Protein 22.95g | 37% |
