Beefy Lentil SoupSubmitted by: OLIVERSMOM2
IntroductionNo actual beef in the soup, but beef broth makes the dish a little richer. Sometimes we add a little cayenne to spice it up. No actual beef in the soup, but beef broth makes the dish a little richer. Sometimes we add a little cayenne to spice it up.
Beef broth, bouillon, consomme, 6 cups
Lentils, 1 cup
Canned Tomatoes, 14.5oz can
3 carrots roughly chopped
1 large Onion roughly chopped
3 tsp minced Garlic
Thyme, dried 1 tsp
Marjoram, dried, .5 tsp
Olive Oil, 1 tbsp
Optional- I usually run my emersion blender through the soup and get it to a smooth consistancy once cooked.
Since I prep the veggies while the lentils are cooking, I did not include that in the prep time.
2. While the lentils are cooking, chop up the onion and carrot. Saute them with the oil and garlic until the onions are a transulcent.
3. Add the onions & Carrot mixture, the tomatoes and dried herbs to the lentils. Let cook for another 15 minutes.
Serving Size: Makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user OLIVERSMOM2.