Early Fall Beef Lentil Soup With Greens

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.