Lamb and Lentil Stew

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Category : Meat

Recipe : Lamb and Lentil Stew

Makes 4 servings

1 teaspoon olive oil
6 ounces boneless cooked lamb, diced
1 cup minced onions
1 cup diced carrot
8 ounces drained cooked lentils
1 cup canned stewed tomatoes
1 cup low-sodium chicken broth
1/2 cup chopped celery
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
Pinch salt
Pinch freshly ground black pepper

In medium skillet, heat oil; add lamb, onions and carrot. Cook over medium-high
heat, stirring frequently, 4-5 minutes, until onions are golden brown.
Stir lentils, tomatoes, broth, celery, parsley, marjoram, thyme, salt and pepper
into lamb mixture; bring to a boil. Reduce heat to low; simmer, covered, 20
minutes, until vegetables are tender and flavors are blended.

EACH SERVING (1 CUP) PROVIDES: 1/4 Fat, 1 3/4 Vegetables, 2 1/2 Proteins, 5
Optional Calories

PER SERVING: 217 Calories, 6 g Total Fat, 2 g Saturated Fat, 37 mg Cholesterol, 262
mg Sodium, 23 g Total Carbohydrate, 6 g Dietary Fiber, 18 g Protein, 68 mg Calcium