Lentil and Zucchini Stew Recipe
This lentil and zucchini stew is delicious, perfect and an easy lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- 2 1/2 lbs beef chuck, diced
- 1 2/3 cups brown lentils
- 1 onion, chopped
- 3 garlic cloves, minced
- 5 carrots, medium size sliced
- 1 large zucchini, chunked
- 28 ounces crushed tomatoes
- 8 cups low sodium beef broth
- 1 cup dry red wine
- 4 bay leaves
- 1/2 teaspoon dried oregano
- 1 tablespoon dried thyme
- 1/2 teaspoon cayenne pepper
Instructions
- In large (12”) skillet (we like to use our iron skillet) over medium heat, saute’ onions for 3-4 minutes then add the beef and garlic browning the meat and stirring for 5-10 minutes. Remove from heat and place in slow cooker.
- Add lentils, carrots, zucchini, tomatoes, beef stock, wine and spices to the slow cooker. Salt and pepper to taste.
- Set slow cooker on high for 4 hours or on low for 6 hours.
Add Your Own Notes
Nutrition
Serving: 390gCalories: 466.2kcalCarbohydrates: 31.3gProtein: 30.2gFat: 22.9gSaturated Fat: 8.2gCholesterol: 78.2mgSodium: 196.8mgFiber: 12.9gSugar: 3.5g
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