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Greek Beef and Lentil Stew Recipe

Greek Beef and Lentil Stew Recipe

6 servings



1 cup each: chopped onion, green bell pepper, cubed zucchini

2 teaspoons minced garlic

2 cups each: cubed Idaho potatoes, cut green beans

1 cup lentils

1 can reduced-sodium diced tomatoes, undrained

3 cups reduced-sodium fat-free beef broth

1 teaspoon each: dried oregano and mint leaves

1/2 teaspoon each: ground turmeric, coriander

12 ounces cooked cubed beef eye of round

Salt and pepper, to taste


Saute onion, bell pepper, zucchini, and garlic in lightly greased large saucepan until tender, about 5 minutes. Add remaining ingredients, except salt and pepper, heat to boiling. Reduce heat and simmer, covered, until lentils are just tender and stew is thickened, about 30 minutes. Season to taste with salt and pepper.


Per Serving:

Calories: 302

% of calories from fat: 7

Fat (gm): 2.6

Saturated fat (gm): 0.8

Cholesterol (gm): 27.5

Sodium (mg): 122

Protein (gm): 25.5

Carbohydrate (gm): 46.7

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