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Beef Stew in Red Wine
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Hearty Lentil and Root Vegetable Stew
Yield: Makes 8 servings
Ingredients:
2
cans (about 14 ounces each) chicken broth
1
cup dried red lentils, rinsed and sorted
1-1/2
cups cubed turnip (1 inch)
1
medium onion, cut into 1/2-inch wedges
2
medium carrots, cut into 1-inch pieces
1
medium red bell pepper, cut into 1-inch pieces
1/2
teaspoon dried oregano
1/8
teaspoon red pepper flakes
1
tablespoon olive oil
1/2
teaspoon salt
4
slices bacon, crisp-cooked and crumbled
1/2
cup finely chopped green onions
Preparation:
1.
Combine broth, lentils, turnip, onion, carrots, bell pepper, oregano and pepper flakes in 3-1/2- to 4-quart slow cooker. Pour broth over top. Cover; cook on LOW 6 hours or on HIGH 3 hours or until lentils are cooked.
2.
When lentils are tender, stir in olive oil and salt. Sprinkle each serving with bacon and green onion.
Nutritional Information:
| Serving Size: about 3/4 cup stew with 1/2 tablespoon bacon | |
| Sodium | 355 mg |
| Protein | 12 g |
| Fiber | 9 g |
| Carbohydrate | 21 g |
| Cholesterol | 14 mg |
| Saturated Fat | <1 g |
| Total Fat | 4 g |
| Calories from Fat | 22 % |
| Calories | 164 |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1 |
| Meat | 1 |
This recipe appears in:
Stews
