1 lb. beef stew meat
Non-stick spray
7 c. beef broth
1 c. chopped onion
1 c. sliced celery
1 c. sliced carrot
1 1/2 c. lentils, rinsed and drained
1 (14 1/2 oz.) can stewed tomatoes
1 bay leaf
1 (9 oz.) pkg. frozen Italian-style green beans

Cut meat in 1/2 inch pieces. Spray a 4-quart Dutch oven with non-stick coating. Brown the meat. Drain fat. Add the broth, onion, celery and carrot. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes. Add the lentils, undrained stewed tomatoes and bay leaf. Return to boiling; reduce heat to medium. Cook, uncovered, about 45 minutes or until lentils are tender. Add beans. Cover; cook for 10 minutes more. Serves 8.

Each serving: 287 calories, 7 g. fat (22% calories from fat), 26 g. protein, 31 g. carbohydrates, 6 g. dietary fiber, 886 mg. sodium.