Stuffed Lentil Stew Recipe

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Stuffed Lentil Stew
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Ingredients
15
Count
Nutrition
205
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Brown ground turkey or LEAN beef with chopped onion, carrots and 1 stalk of sliced celery in pan (ingredients 1-4). When browned, DRAIN INTO A SEPERATE BOWL, RESERVING JUICES from pan. If you used more than 90% fat ground beef, then skim all but 1 TB of liquids (try to skim off only the fat) and discard. Set pan back on burner to heat on med-high.
  2. While first four ingredients are browning, put your washed lentils in a large stockpot and add water, tomatoes & beef broth (ingredients #5-8). Cook, covered on high until boiling, then turn to medium-low until so thick a simmer is more appropriate. Remove lid while simmering. STIR OFTEN or as it thickens it will stick and scorch. When first 4 ingredients have been drained, add them to the stock pot along with extra stalk of thinly sliced celery and celery leaves.
  3. To heated pan, add last ingredients (#9-13) and cook on high (deglaze) while scraping and whisking for 1 minute or until hot. Then, add to stockpot and stir all well and cook about 30-45 minutes, stirring often.
  4. If you want to add in the orzo or Acini-de-pepi pasta, do so during the last 10 minutes of simmering and do not use flour or cornstarch to thicken becuase the pasta will zap all the liquid out of the pot. When we use pasta we always add at least another 1- 1/2 cups of water to the pot cause we like a little stew juice.
  5. Optional-sometimes for whatever reason the final result is not as thick as I would like when we don't use the pasta. When this happens, I seperately combine 1-2 TB of flour or cornstarch to 1/4 cup of cold water and stir resulting mix in VERY SLOWLY and cook five minutes longer. This thickens it nicely. Also, we season to taste in our bowls because in our family we have babies (no seasoning) and then there are spicy-lovers. I love to add chipotle tobasco and mesquite seasoning to this. We eat this once every two weeks. It is definately a staple and always makes enough for leftover night.
  6. I make this vegetarian with good results too, I just leave out the meat, sub vegetable broth for the beef and extra onion and carrots when I do - and I always use the pasta when making this nice vegan meal.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 204.57 Kcal (856 kJ)
Calories from fat 58.89 Kcal
% Daily Value*
Total Fat 6.54g 10%
Cholesterol 48.98mg 16%
Sodium 295.7mg 12%
Potassium 338.44mg 7%
Total Carbs 18.7g 6%
Sugars 3.78g 15%
Dietary Fiber 2.92g 12%
Protein 18.15g 36%
Vitamin C 4.8mg 8%
Vitamin A 0.2mg 8%
Iron 1.5mg 9%
Calcium 43.7mg 4%
Amount Per 100 g
Calories 95.19 Kcal (399 kJ)
Calories from fat 27.4 Kcal
% Daily Value*
Total Fat 3.04g 10%
Cholesterol 22.79mg 16%
Sodium 137.6mg 12%
Potassium 157.49mg 7%
Total Carbs 8.7g 6%
Sugars 1.76g 15%
Dietary Fiber 1.36g 12%
Protein 8.45g 36%
Vitamin C 2.2mg 8%
Vitamin A 0.1mg 8%
Iron 0.7mg 9%
Calcium 20.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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