Saturday, February 9, 2008

Beef and Lentil Soup

The last time I made the Stove-top Machaca Beef recipe, I saved the juices from the pot and also had some leftover meat. This formed the base for a great soup. I may have added too many lentils, so next time I would only use half a bag. Here is what I did.

1 bag of dried lentils
1-8 oz. box of fresh mushrooms, quartered
Leftover machaca beef, shredded
2 stalks celery, sliced
2 carrots, sliced thin
1/2 chopped onion
1 beef boullion cube
1 teaspoon each dried thyme, sage, and seasoning salt
1 bay leaf
Freshly ground pepper

Start with the leftover machaca beef juices and put them in a large pot. Bring up to a fast simmer. Add the beef, and all other ingredients except the lentils. Rinse the lentils and drain. Add to the pot and bring back to the boil. Add water to cover and keep adding water as the lentils cook down and absorb the liquid. Make the soup the consistency you like. Lentils should be tender in about 20 to 30 minutes. Enjoy with a loaf of crusty french bread.

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