Hearty Beef Soup with Lentils
Ok, my dear readers…it appears I’m going all out with the “Fall/Pumpkin/Apples/Hearty Soups this year.
It seems that my posts are spilling over with Fall foods. I’m sorry, the Fall Season and I are just having a moment… and I am embracing it. 😉
It is not like one can’t make these hearty chicken pot pies or beef soup with lentils any other time of the year. It is just that right now at this moment…it just feels right! It just wouldn’t be Fall otherwise. In my book,… Soups and Stews and Apple Pies are quintessential Fall Foods
So, I took my beef stew recipe….made it a crock pot recipe, and spruced it up a bit by adding a bit of spice. Well, maybe a lot of spice. I mean, it’s what I do. I tend to find a way to add red pepper flakes and green chiles to most anything. But then you already knew that didn’t you?
I added lentils in place of potatoes…you know, slow carbs-fast carbs? I really don’t care what kind of carbs…I just know that this soup tastes good…and it is filling….and it is comforting….you know, comfort food.
Do you my dear readers have a favorite Fall Recipe?
Enjoy this Wednesday and make it special….:)
- 1/2 cup all-purpose flour
- 1 tablespoons Montreal Steak Seasoning
- 1 pound beef chuck, cut into 1-inch cubes
- 4 tablespoons canola oil or grape seed oil
- 1 cup chicken broth
- 3 cups beef broth
- 2 carrots, sliced
- 2 stalks celery, diced
- 2 cloves garlic, finely chopped
- 1 large onion chopped
- 1 cup brown lentils
- 1 can Rotel tomatoes and green chiles
- 1 teaspoon red pepper flakes
- 3 sprigs thyme
- 1 bay leaf
- Combine the flour with Montreal Steak Seasoning
- Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
- Heat 2 tablespoons of the oil in a large saute pan over medium-high heat. Brown the dredged beef on all sides, Transfer the beef to a slow cooker.
- Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker.
- Add the remaining beef broth, carrots, celery, garlic, onions, tomatoes and green chiles, lentils, pepper flakes, thyme and bay leaf.
- Cover and cook on high for 8 hours or low for 4 hours. Remove the bay leaf and thyme sprigs before serving.
- The green chiles and red pepper flakes give this soup an extra kick. Yummy!