Lentil and Potato Stew with Veal and Rosemary
This simple but satisfying stew combines several satisfying ingredients—lentils, carrots, celery, potatoes and veal—for a hearty St. Patrick’s Day meal. The green lentils used in this recipe deliver fiber, folate and many vitamins the body needs each day.
- 2 Tbsp. extra-virgin olive oil
- 1/2 lb. lean veal stew meat, cut into 3/4-inch cubes
- 1 large onion, finely chopped
- 1 medium carrot, chopped
- 1 medium celery rib, chopped
- 1 garlic clove, minced
- 1 cup green lentils, picked over and rinsed
- 4 cups fat-free, reduced sodium beef or vegetable broth, divided
- 1 bay leaf
- 1 tsp. finely chopped fresh rosemary or ½ tsp. dried rosemary
- 3 new potatoes, roughly chopped
- Salt and freshly ground pepper, to taste
- Thinly shaved carrot, for garnish
- Chopped flat leaf parsley, for garnish
- In deep, heavy pot, heat olive oil over medium heat.
- Sauté veal cubes with onion, carrot, celery and garlic for about 5 minutes, stirring often, until onion is golden.
- Add lentils, 3 ½ cups broth, bay leaf and rosemary.
- Bring to boil, cover, and reduce the heat to low. Simmer for 45 to 60 minutes until veal is tender.
- Add potatoes and remaining broth.
- Cover and cook until potatoes are tender, about 20 minutes.
- Remove bay leaf. Season to taste with salt and pepper.
- Ladle into 4 serving bowls, garnish generously with shaved carrots and parsley, serve hot.
Makes 4 servings.
Per Serving: 394 calories, 10 g total fat (<2 g saturated fat), 49 g carbohydrate, 10 g dietary fiber, 28 g protein, 522 mg sodium.