Beef stew with cabbage and lentils / Health and nutrition week

4 servings

300 g ground beef

2 large onions

2 tbsp. oil

200 g green lentils

ΒΌ head of white cabbage

1 tsp. dried rosemary

Water or stock

Salt and pepper

Garnish with wild herbs e.g. Chervil

Chop onions coarsely and heat in pan with oil until clear/transparent. Add meat and continue cooking until meat is finished. Add lentils, chunks of coarsely cut cabbage, rosemary and salt. Cover with water or stock and cook until lentils are tender. Add salt, pepper and rosemary to taste. Serve with freshly chopped garnish e.g. wild Chervil.

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