Lentil and Beef Soup

By bklynmommy

Ingredients

• 1 cup dried lentils, soak 2 hours, rinse a couple times while soaking
• 1/2 pound stew meat, seared in hot pan, set aside
• 2 cups chopped carrots
• 1/2 white onion
• 3 stalks celery
• 4 cloves garlic
• 2 bay leaves
• 1 tsp oregano
• 1/2 tsp rosemary
• 1-14.5 ounce can petite cut diced tomatoes with olive oil and garlic (plain would work too), undrained
• beef broth to cover, about 6 cups

Preparation

Step 1

Sear stew meat in hot pan with 1 Tbsp oil, salt and pepper. Remove from pan and set in medium to large (3 quarts or larger) slow cooker. Add chopped vegetables, drained lentils, herbs, can of tomatoes and broth to cover. Turn slow cooker on low for 10 hours, or until lentils are soft.