BEEFY LENTIL SOUP (BY FAITH FOX)

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BEEFY LENTIL SOUP (BY FAITH FOX) image

Categories     Soup/Stew     Bean     High Fiber

Yield bowls dep on size

Number Of Ingredients 11

8 oz beef (flank steak or stew meat) cut into very small cubes)
2 tsp vegetable or olive oil
1 yellow onion, diced
1 large carrot sliced
4 cups vegetable broth (or low sodium chicken broth)
1 cup dry lentils
1/4 tsp pepper
1/4 tsp dried thyme
2 bay leaves
dash salt to taste
1 tbsp lemon juice

Steps:

  • In a large pot, saute (on medium heat) beef in the vegetable oil for a few minutes. Then add the onions and carrot for an additional 5-7 minutes until onions turn clear and meat is completely browned. Add the broth, lentils, pepper, thyme, and bay leaves. Reduce heat to a simmer (low heat). Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in lemon juice and salt to taste before serving.

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