Tuscan lentil beef
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2
| Prep | 5 min | |
| Cook | 20 min |
- Extra virgin olive oil, garlic infused, 1 tablespoon(s)
- Red capsicum, 1 capsicum(s), sliced
- Thyme, fresh, 4 sprig(s)
- Beef mince, lean, raw, 200 g
- Lentils, canned, no added salt, ⅔ x 400g can(s) (drained)
- Vegetable liquid stock, low sodium, 1 cup(s)
- Asparagus, 1 bunch(es), ends trimmed
- Red wine vinegar, 2 tablespoon(s)
- Pepper, any type, ground, 1 pinch(es)
Method
Heat oil in a medium pan over medium-high heat.
Add capsicum and thyme sprigs. Cook, stirring occasionally, for 5 minutes or until starting to soften.
Stir in beef mince, lentils and stock. Cook, stirring occasionally, for 8 to 10 minutes or until stock reduces and mixture thickens.
Place asparagus on top. Cover pan and immediately remove from heat. Stand covered for 5 minutes or until asparagus is just tender.
Stir in vinegar. Season with pepper. Discard thyme sprigs, serve.
SLOW COOKER TIP: Place the capsicum, thyme, beef mince, lentils and stock into the slow cooker. Brown the mince first if preferred for extra flavour. Cook on low for 4 to 5 hours or high for 2 to 3 hours. Add the asparagus during the final 20 to 30 minutes so it stays tender-crisp. Stir through the vinegar before serving.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 1.8 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 2 |
| Indulgences | 0 |
| Calories | 351 |
| Protein | 31.8 g |
| Total fat | 14.9 g |
| - Saturated fat | 3.9 g |
| Total carbohydrates | 19.4 g |
| - Total sugars | 8.5 g |
| Fibre | 8.1 g |
| Sodium | 115 mg |
Looking for healthy, comforting meals this winter?
Get a free 3-part winter recipe series