Ingredients (for 1 person)
2½ ounces lean beef
1 dash of salt and pepper
1 teaspoon olive oil, extra virgin
¼ (Each) onions, raw
1 teaspoon garlic, chopped
1¼ medium (each) carrots, raw
⅛ cup brown rice, uncooked
⅛ cup red lentils, dry
½ cup vegetable broth
1 (Each) green salad (2 c) and 2 Tbsp reduced-fat Italian dressing
Cut beef into small cubes. Season with salt and pepper.
Heat olive oil in a medium saucepan.
Add beef and sauté until brown on all sides
Chop onion and add to pan. Continue to sauté for 5 minutes. Add garlic and stir an additional 1-2 minutes. Dice carrots into bite-size pieces and ad to pan. Continue to cook, stirring often for 2-3 minutes. Pour in rice and cook until browned slightly. Add in lentils and broth. Season with additional salt and pepper if desired. Bring to boil. Lower to simmer, cover and cook for 30-35 minutes until rice and lentils are soft but not mushy. Serve with a salad topped with reduced fat dressing.
Nutritional information per serving: 387 Cal, 10g fat, 49g carbohydrates, 26g protein