Fit Recipe: Lentil Barley Stew

From the Kitchen of
Robyn Maher

 This hearty stew is low in fat and full of flavor—a great one-dish supper to warm your cold winter nights. And after you try out this recipe, be sure to check out some of my other favorite recipes here at my Fit Recipe Blog!


Lentil Barley Stew

8 ounces Angus chuck or other beef for stew, cut into bite-sized chunks

3/4 cup green lentils, uncooked

3/4 cup pearl barley, uncooked

3 cups water or low-fat beef stock

1 28-ounce can diced tomatoes with Italian spices

2 cloves garlic

2 stalks celery, diced

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 bay leaf

Salt and pepper to taste

Combine all the ingredients in a crockpot, and cook on low for 6 hours or overnight. Add water or vegetable broth if the stew is too thick. — Makes 8 servings

Nutrition per serving: 111 calories, 11.8 grams protein, 16.6 grams carb, 1.3 grams fat