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.



 

    Serves: 6 servings    Total Time:  2 hours minutes Prep Time: 10 min minutes Cook Time: 2 hours minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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. 

 

### Notes

## Nutrition Information

  Serving Size: 6 serving Calories: 502 Calories Fat: 20g Saturated Fat: 7g Carbohydrates: Net Carb: 28g Dietary Fiber: 14g Protein: 42g Sodium: 640