Harvey's Lentil Soup with Beef

From Harvey and Cindy Faber
Submitted to PCS by: Drew
Ingredients:

8

 oz lentils, rinsed (inspect for stones)

4

 cups water (can substitute 1 cup red wine for 1 cup of the water)

4

 cloves garlic, sliced

2

 large onions, chopped

1

 lb beef chuck or rib meat

2

 carrots, sliced

1

 large potato cut into ½ inch pieces

1 or 2

 stalks celery, cut in half

¼

 tsp pepper

1 ½

 tsp salt
Directions:
     

In a large soup pot, put lentils, water, garlic, onions, beef, carrots, potato, celery, and pepper.

Bring to a boil, reduce heat and simmer covered 1½ hours.

Add salt and cook for another ½ hour.

Cool, cover and store till needed.

Notes:
 
  • Serves 6-8.
  • This thick soup or stew is best if warmed up after being stored at least overnight.
Comments:
  This recipe has not yet been independently tested and verified. To test this recipe, just follow the directions.

 

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