Yes I am very aware that it’s September and still hotter than blazes here, but I was in the mood for a good soup, or should I say I made this for DT birthday and he wanted it, ha ha! Never the less I converted this recipe to use in a crock pot and it turned out excellent, the lentils were cooked to perfection and the beef was very tender. I love this recipe because I can take the leftovers to lunch.
Ingredients: 12-15 baby carrots, 3-4 celery stalks, 1 onion, 5-6 garlic, 1 stem rosemary, 1 1/2 tsp dried oregano, 5 bullion cubes, 5 cups water, 1 can Mexican style tomatoes, 2 lbs stew beef , 2 cups of dried lentils, and 1/4 block Velveeta cheese
Put meat into crock pot, if its still frozen this is fine, salt & pepper
Dice onion, celery and carrots, put in pot
Smash garlic with food scraper or knife, mince and insert into pot
Pull fresh rosemary off stem and chop finely, insert into pot
(wonder how many times I can write pot, pot, pot, makes me giggle each time)
Add dried oregano, bullion cubes and 5 cups of water
Add tomatoes, dried lentils and stir well. Set crock pot for 8 hours on low (sorry the pictures are blurry)
Walk into your house after a long day and instantly smell the deliciousness! Isn’t that a great feeling, dinner is ready!!! Woo Hoo!
Add cheese, stir until melted
I usually serve with garlic rounds! Enjoy!
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Beef & Lentil Soup
(adapted from Everyday Italian)
12-15 baby carrots
3-4 celery stalks
1 stem rosemary
1 1/2 tsp dried oregano
5 bouillon cubes
5 cups water
1 can Mexican style tomatoes
2 lbs stew beef
2 cups of dried lentils
1/4 block Velveeta cheese
In Crockpot add beef (can be frozen). Sprinkle the beef with salt and pepper. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot.. Add the broth and tomatoes with their juice. Add the lentils. Set on low for 8 hours. Just before serving dice up the Velveeta cheese and melt into the stew. Ladle the soup into bowls and serve.