This is a hearty and delicious soup.
If using dried lentils, cook according to package directions.
There’s a somewhat fine line between soup and stew. All that would be needed to turn this into a stew is a little flour, since a stew is commonly known to be thicker than a soup.
Ingredients:
2 tablespoons olive oil
2 cups uncooked cubed beef (chuck, round, or sirloin)
1 teaspoon minced garlic
1 large onion chopped
3 large carrots
4 potatoes
½ teaspoon salt
½ teaspoon pepper
1 tablespoon paprika
1 tablespoon red pepper flakes
1 bay leaf
1 – 8oz can lentils
6 cups chicken, vegetable or beef stock
2 medium tomatoes finely chopped
8 oz bag fresh baby spinach
Directions:
Heat the olive oil in large soup pot. Add cubed beef and slightly brown. Stir in garlic, onion, carrots, and potatoes. Add the seasonings, lentils, tomatoes and stock. If more stock is required add at this time Cover and simmer for 40 minutes or till vegetables and beef are tender. When beef is tender, coarsely chop spinach and add to soup. Cook for another 15 minutes.
