Early Fall Beef Lentil Soup With Greens Recipe

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Ingredients:

Serving

Directions:

Dice leftover meat to 1/2 inch cubes.
In a heavy bottomed kettle, add olive oil, onion, garlic, celery & thyme. Saute several minutes until onion translucent & thyme aromatic.
Add carrots, green pepper & tomatos (no worries if no fresh available - I just had it in fridge & it was looking lonely).
Add Beef beef stock base & saute on low for 25 minutes until base & onions caramelize. Skip beef base if using beef broth instead of base & water.
Add water & simmer for 45 minutes - lid off.
Add lentils & simmer 30 minutes more.
Add chopped greens of your choice & simmer 20 minutes more - less for spinach, more for robuster greens, but low heat to avoid off-flavors from stronger greens.
Season to taste with salt & pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	342.88 Kcal (1436 kJ)
Calories from fat	80.5 Kcal
		% Daily Value*
Total Fat	8.94g	14%
Cholesterol	47.05mg	16%
Sodium	238.23mg	10%
Potassium	813.69mg	17%
Total Carbs	36.06g	12%
Sugars	4.69g	19%
Dietary Fiber	16.88g	68%
Protein	29.39g	59%
Vitamin C	24.2mg	40%
Vitamin A	0.5mg	17%
Iron	11.3mg	63%
Calcium	88.2mg	9%

Amount Per 100 g
Calories	72.01 Kcal (301 kJ)
Calories from fat	16.91 Kcal
		% Daily Value*
Total Fat	1.88g	14%
Cholesterol	9.88mg	16%
Sodium	50.03mg	10%
Potassium	170.89mg	17%
Total Carbs	7.57g	12%
Sugars	0.99g	19%
Dietary Fiber	3.55g	68%
Protein	6.17g	59%
Vitamin C	5.1mg	40%
Vitamin A	0.1mg	17%
Iron	2.4mg	63%
Calcium	18.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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