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Serve warm with crusty bread or over a scoop of rice for a heartier meal. This soup stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stove or in the microwave.
Variations:
Add chopped spinach or kale during the last 10 minutes of cooking for extra greens.
Use sweet potatoes instead of carrots for a touch of sweetness.
Add a dash of cumin or smoked paprika for a spicier edge.
FAQ:
Can I use canned lentils instead of dried?
Yes, but add them during the last 15 minutes of cooking to avoid mushiness.
Can I cook this in a slow cooker?
Yes, brown the meat and sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
What type of beef works best?
Stew meat like chuck or round is ideal as it becomes tender after simmering.
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