Organic Green Lentil Beef Soup
January 5, 2011 1 Comment
While shopping at my local Whole Foods this week I came across a bag of beautiful Organic Green Lentils. I knew right then and there I had to have them! I had no specific dish in mind at the time, but I love all legumes and was psyched to bring them home with me. Sure enough I was getting ready to make dinner this week and my fridge was looking pretty bare. I remembered that I had lentils on hand but not much more. I was able to scrape a few essentials together (carrots, celery, onions and garlic) and was gearing up for a great lentil soup. I was going to make it vegetarian until my dear friend Julie gave me the idea to add some beef to it. Lucky for me I had a small piece of chuck steak in the freezer. Within an hour I had the most delicious soup…it was so thick and hearty it could almost pass as a stew. This soup is just as good if you choose to omit the meat and make it vegetarian. Either way you are in for a tasty and healthy meal!
Beauty Bonus: Lentils are rich in dietary fiber, of both the soluble and insoluble types. Soluble fibers help in trapping the bile content and disposing it from the body. And a healthy bowel can lead to clear and vibrant skin!
- 1 Tablespoons Olive Oil
- 6-8 oz Beef Chuck, cut into 1-inch cubes
- Sea Salt and Freshly Ground Pepper to taste
- 2 Large Celery Stalks, chopped (organic)
- 2 large carrots, chopped (organic)
- 1 Large Onion, chopped (organic)
- 2-3 cloves garlic, chopped (organic)
- 6 Cups Water
- 1 cup Organic Green dry lentils
- Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, and then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cook and stir until the onion has softened and turned translucent, about 8 minutes more.
- Add the lentils to the pot and let brown for 2 minutes. Pour in the water, and browned beef. Season to taste with seas salt and freshly ground pepper.
- Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.