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

Also See:
RedCon1 Sponsorship Deal Announced

IFBB Bikini Pro Robyn Maher is a fitness and nutrition expert who has
been featured on national and local TV. A graduate of Brigham
Young University with a degree in exercise science and wellness,
Robyn is an NASM Certified Personal Trainer and Fitness Nutrition
Specialist, YogaFit certified instructor, NPC judge and prep coach,
and the promoter of the IFBB/NPC Salt City Showdown. She’s also a
fitness model, public speaker, and mom of three who loves creating
healthy recipes and educating others on how to live an active, fit
lifestyle. Robyn lives near Salt Lake City.