Beef Lentil Soup
Rich, nutrient dense beef lentil soup.
Servings: 10
Ingredients
- 1 Pound Stew Meat I used Top Round Steak
- 1 Quart Beef Stock
- 48 Ounces Crushed Tomatoes
- 1 tablespoon Beef Bouillon
- 1 Cup Green Lentils
- 3 Carrots
- 3 Celery stalks
- 1 Yellow Onion
- 1 tablespoon Italian seasoning
- 1 tablespoon Garlic Powder
- Salt To Taste
- Black Pepper To Taste
- Parmesan cheese. optional.
Instructions
- Peel and chop carrots, celery, and onion into ¼ inch chunks. Set Aside.
- Cut beef into 1 inch cubes, season with salt and pepper.
- Add 2 tablespoons of olive oil to a dutch oven or stock pot. Sear the meat in two batches, until browned evenly on each side. 3-5 minutes per batch. Remove from pot and set aside.
- Add the chopped vegetables to the pot, and cook until the vegetables are softened and the onions are translucent. Season with salt, pepper, and garlic powder., and beef bouillon.
- Add in the beef stock and crushed tomatoes .
- Rinse one cup of green lentils until the water runs clear, add to the pot of soup. Cover and let simmer for 45 minutes to one hour, until the lentils and vegetables are tender. Season with more salt and pepper to taste.
- Serve with crust bread and parmesan cheese if desired.
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