Lentil soup with Beef and Barley
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½lb ground beef
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1 cup split lentils
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¼cup barley
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6 cups water or vegetable stock
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1 - 10oz can of beef broth
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1 lg onion - chopped
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1 clove garlic - crushed
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1 lg carrot - diced
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1 lg celery stalk - diced
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2 cups stewed tomatoes - mashed
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1 crushed bay leaf
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lg pinch thyme and basil
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salt and pepper to taste
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parsley - chopped
In a large pot, brown beef and drain
Add lentils, barley, water/stock, beef broth and bring to a boil
Reduce heat and simmer until lentils are nearly tender (About ½ hour)
Add the rest of the ingredients and simmer for 1½ hours
Add extra liquid to desired thickness
Add salt & pepper
Serve with chopped parsley garnish
Sonja Riley
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