2 lbs ground, chuck or stewing beef
6 cup beef stock
1 1/2 cups green or french lentils
4 carrots sliced
2 med potatoes
3 celery stocks sliced
1 onion chopped
salt & pepper to taste
1 tbsp of dried thyme
pinch of cayenne pepper
3 bay leafs
28 oz crushed tomatoes
In a large stock pot cook beef until brown. Add onions and celery and saute for 2-3 minutes. Add potatoes with beef stock simmer for 10 minutes. Add thyme, cayenne, bay leafs, lentils and tomatoes. Season with salt and pepper. Return to a simmer for 1 hour
*Serve with a hearty bread
*Use bouillon cubes and water in place of ready made stock
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