Beef & Lentil Soup

By Foodiewife

Ingredients

• 1 pound chuck-eye roast, cut into bite-size pieces
• 1 onion, diced
• 2 medium carrots, diced
• 3 celery stalks, diced
• 6 cloves garlic, minced
• 1 Tablespoon tomato paste
• 1 can rotel tomatoes
• 1 cup cilantro leaves, roughly chopped
• 2 cups chicken broth
• 2 cups beef broth
• salt & pepper
• 2 cups lentils, rinsed and sorted

Preparation

Step 1

Season meat with salt & pepper and sear in vegetable oil. Sear in batches, as to not overcrowd.

Empty any liquid from the pot; add 2 tsp. vegetable oil and onions, cooking until just tender (about 2 minutes); add the garlic and stir until fragrant.

Add the celery, carrots and tomato past, stirring until tender (about 3 minutes more).

Add the cilantro and stir for about 1 minute.

Add the broth and rotel tomatoes.

If using a pressure cooker, lock the lid on and pressure cook on high for 30 minutes. If using a stove top pot, cover and simmer on low for 2 hours.

Once the P/C beeps, do a quick release, add the lentils, lock the lid back on and P/C for 20 minutes.

Do a natural pressure release and serve.