Lentil and Beef Stew

This recipe transforms a regular 2-serving can of Campbell’s Chunky Beef soup into a big, satisfying meal for a whole family! It also adds extra protein, vitamin A, fibre, and other essential nutrients. You can serve this stew with a slice of bread or a bun, or over rice or pasta.

Serves: 3-4

INGREDIENTS

Non-perishables

• 1 can Campbell’s Chunky Beef Soup
• 1/2 can lentils OR chickpeas, drained and rinsed
• 1 1/2 cups water

Fresh/Frozen

• 1 carrot, peeled and sliced
• 2 white turnips, peeled and sliced, OR 1/4 rutabaga, peeled and sliced
• Optional: 1 celery stick, chopped

Seasoning

• Fresh parsley, chopped OR 2 tbsp dried parsley

KITCHEN EQUIPMENT

• Large saucepan

INSTRUCTIONS

1. In a saucepan, boil the water. Add the carrots and turnips, cooking for 4 minutes (or until soft; be careful not to overcook, otherwise veggies will be mushy!)
2. Turn heat down to medium. Add the can of soup and the lentils/chickpeas. Add the parsley and celery (if using).
3. Stir the mixture thoroughly. Heat through until it begins bubbling, then serve.