lentil beef veggie stew

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filed under Main Dishes

Main Dishes
Serving size: 2 cups
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 188 (9% DV)
Fat: 4g (6% DV)
Carbohydrates: 27g (9% DV)
Protein: 21g (41% DV)
Ingredients:  Makes 14-1/2 servings (29 cups)
1  cup
1-1/2  cups
1-1/2  cups
2  cups
1  lb.
16  ounces
4  cups
3  cups
1/2  cup
2  tablespoons
12  cups
2  pieces
1  teaspoon
1  teaspoon

Tip: For nutritional information on all the ingredients in lentil beef veggie stew just click on each ingredient name. Then adjust the serving size for any lentil beef veggie stew ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
1). brown cube stew meat in hot pan with 1 tbsp of olive oil
2). chop red onion into large cubes
3). mince 2 cloves garlic
4). after browning meat dump into large stock pot.
5). while pan used to brown is still hot put in 1 more tbsp olive oil
6). put in red onion and garlic and stir constantly
7). pour in 1/2 cup water and continue to stir onions and garlic
8). reduce until water is nearly boiled off.
9). dump into stock pot.
10). dice 6 roma tomato and put into blender
11). add 2 cups spinach and 1-1/2 cup of water to blender
12). add 1/2 cup cilantro and turn blender on
13). chop up to desired size 4 cups cabbage and add to pot.
14). chop up carrots and put into pot.
15). turn off blender and pour into stock pot.
16). add 12 cups water.
17). turn on stock pot and bring to a boil
18). add 1 lb lentils
19). add bouillon cubes

after it boils reduce heat and let simmer for 1 hour.
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