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Southwestern Beef and Lentil Stew

Makes 4 to 6 servings

• 1 pound beef for stew
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 cup lentils, rinsed and drained
• 1 can (14 1/2 ounces) stewed tomatoes
• 1/4 cup soy sauce
• 2 to 3 teaspoons diced jalapeño peppers
• Sour cream
• Chopped cilantro
• Diced red bell pepper

Cut beef into 1-inch cubes; coat with flour. Brown beef on all sides in hot oil in a Dutch oven or large saucepan. Add lentils, tomatoes, soy sauce and 1 3/4 cups water; stir. Cover and simmer 2 hours, or until beef and lentils are tender. Gently stir mixture occasionally.

Stir in jalapeños and cook only until heated. Serve with sour cream, cilantro and red bell pepper, as desired.

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