This recipe provides animal protein from beef and plant-based protein from lentils. Adding plant protein, like lentils, helps to increase the amount of fiber and nutrients of the dish.
Ingredients
Beef-chuck
– 1 pound
Oil
– 1 Tablespoon avocado, canola, peanut, sesame or light olive oil
Worcestershire-sauce
– ¼ cup
Broth
– 4 cups low sodium beef or vegetable broth
Carrots
– 4 medium
Celery
– 4 stalks
Onion
– 1 medium yellow onion
Potatoes
– 1 pound
Green-Lentils
– 1 cup, rinsed
Tomato-Paste
– 2 Tablespoons
Instructions
Step 1
Chop the beef into 1-inch pieces.
Step 2
Heat oil in a m stockpot over medium high heat.
Step 3
Add beef and sauté until browned, about 5-8 minutes.
Step 4
Add the Worchester sauce and stir, scraping the bottom of the pan until all the brown bits have come off the bottom of the pan.
Step 5
Add the broth and cook for 1 hour.
Step 6
While the beef cooks, chop the carrots, celery, onion, and potatoes.
Step 7
After 1.5-hours, add the chopped carrots, celery, onion, and potatoes. Add the green lentils and tomato paste. Cook for 30 minutes or until the potatoes are tender.