Beefy Lentil Soup

Stop yelling. The beef is right here.

  • Ingre­di­ents:
  • 1 lb. lean beef (pot roast or chuck)
  • 1 12 cups dry lentils
  • OPTIONAL: 1 cup brown rice or hulled bar­ley
  • 4 sliced car­rots
  • 1 diced onion
  • 6 ribs of sliced cel­ery
  • 1 quart of beef stock 
  • 60 oz. (5 cans) of a veg­etable cock­tail like V8
  • 1 tbsp. Worces­ter­shire sauce
  • Salt and pep­per to taste

MEAT!

Pot roast left­overs work great for this; just chop it up into 34 inch pieces. Oth­er­wise, trim the fat off a chuck roast. You don’t need to spend a lot on it; you’ll be sim­mer­ing it till it falls apart. 

If you aren’t using left­overs, chop it up into 34 inch pieces and brown it all up with some oil in a skil­let. Toss it it all in a large stock pot when it’s done.

Add every­thing else and heat to boil­ing. If you’re using left­overs, just sim­mer it until the lentils and grains are done.  Oth­er­wise, sim­mer it until the beef is falling apart.

Enjoy You Not the Grease?

If you have the time to pre­pare this a day ahead of time, refrig­er­ate overnight and spoon out the fat before reheat­ing it.