In a large heavy stock pot, brown beef lightly, stirring to break up; drain off fat. add water, lentils, barley and beef broth; bring to boil. Reduce heat and simmer, covered, until lentils and barley are nearly tender, about 30 minutes.
add onion, garlic, carrot, celery, tomatoes, bay leaf, thyme, basil; simmer for 1-1/2 hours. remove bay leaf. season with salt and pepper to taste. serve sprinkled with parsley.
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 94 (44%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 29.1mg||9 %|
|Sodium 229.9mg||8 %|
|Potassium 419.6mg||11 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 11.7g|
|Protein 11.9g||17 %|
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Calories per serving: 214
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