Early Fall Beef Lentil Soup With Greens |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Came up with this recipe to use up a sirloin tip roast from the toughest old steer who graced this earth! I realized after simmering the soup 30 minutes I had to write this one down because the lovely deep brown color & heady smell had folks circling the stove (this was before the lentils were added). I used 5 cups of shredded kale I had on hand, but will make with spinach, mustard or turnip greens next time - depends on what I've got on hand. I recommend any tough leftover beef - simmering transformed Ferdinand nicely! Served with Irish Oatmeal bread using steelcut oats from Recipezaar - yum! Ingredients:
1 lb roast beef, leftover |
2 tablespoons olive oil |
1 1/2 onions, chopped |
3 garlic cloves, chopped |
2 carrots, chopped |
1 bell pepper, chopped |
2 celery ribs, chopped |
1 tomato, chopped |
14 1/2 ounces petite diced tomatoes |
1 teaspoon thyme |
5 teaspoons beef base |
64 ounces water |
2 cups green lentils |
5 cups greens, chopped |
Directions:
1. Dice leftover meat to 1/2 inch cubes.
2. In a heavy bottomed kettle, add olive oil, onion, garlic, celery & thyme. Saute several minutes until onion translucent & thyme aromatic.
3. Add carrots, green pepper & tomatos (no worries if no fresh available - I just had it in fridge & it was looking lonely).
4. 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.
5. Add water & simmer for 45 minutes - lid off.
6. Add lentils & simmer 30 minutes more.
7. 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.
8. Season to taste with salt & pepper.
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