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Beef Barley Lentil Soup

6 Feb

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We’ve had a little bit of a cold snap (it’s in the high 40s and I’m freezing my tail off!). Rafe and I had picked up some meat this wkend, and set the soup to simmer before hitting the gym this evening. When we came back, the whole living room was fragrant with the scent of beef barley soup. YUM. And healthy. With the protein (beef, lentils) and fiber (barley), this is a pretty good-for-you meal. This was superduper tasty, especially on a cold night. Now, if only we had flannel sheets on our bed!

Ingredients

  • olive oil
  • 1 lb boneless beef chuck, cut into 1-inch cubes
  • salt and pepper
  • 2 carrots, peeled and chopped into little pieces, since I hate actually knowing there are carrots in my food…
  • 3 celery stalks, chopped into little pieces (see carrots)
  • 1 onion, chopped
  • 6 garlic cloves, chopped (with an awesome Slap-Chop if you have one…)
  • 3 sprigs of fresh rosemary, just the leaves
  • 32 oz beef broth
  • 1 large can diced tomatoes in juice
  • 1 c dried lentils, rinsed
  • 1 c barley, rinsed
  • 1/3 cup chopped fresh Italian parsley leaves, for garnish on top of soup

Instruction

  • Heat a splash of olive oil in heavy large pot over medium heat
  • Toss beef with salt and pepper
  • Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef
  • Add the celery, carrots, onion, garlic, and rosemary to the pot. Saute until the onions are translucent. Return the beef and any accumulated juices from the bowl to the pot
  • Add the broth and tomatoes with their juice. Bring the soup to a boil. Add the lentils and barley in and reduce the heat to low heat. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour
  • Garnish with parsley
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