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!
Print This Recipe
Beef & Lentil Soup
(adapted from Everyday Italian)Ingredients:
12-15 baby carrots
3-4 celery stalks
1 onion
5-6 garlic
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.
I’m going to have to try this! I love Everyday Italian and miss it now that we don’t have cable.
This looks so yummy! It reminds me a little of my beef barley soup, but lentils are so much better for you, I think.
Are those green lentils? I find the red/orange ones just get mushy if cooked too long, so I suspect they would not survive a crockpot treatment.
Anita- I know I really like her also and this is a super easy recipe! Let me know how it turns out for you.
Erik- I believe they are green or brown (is there such a thing) lentils, but I will check when I get home. I cooked on low and the lentils held up very well, with the perfect amount of bite.
thanks for the comments:) you look like you’re doing a fab job if you’re able to keep up such a info-filled fun blog! but I will say this, try to enjoy every stage as much as possible, it really does go by faster with every month and year. Also try to make individual time with each of them. Thats much harder for us now since we are so outnumbered and have so little time but its really important to recognize them as individuals too and not just twins:) good luck and I’m sure I’ll be back again soon!
the word lentils….that is funny!
Looks very yummy! I might have to give this one a try, I love a meal that can be made in a crockpot – because I can start it before I go to work! Have you thought about searing the meat in a pan for a second before you throw it in? I do this when I do roasts, stews, etc – I just crank a pan up real high w/ a little oil and quickly sear the meat, then throw it in the crockpot… the carmelization of it adds to the flavor of the rest of the dish.