This soup is good and good for you! This recipe is also proof that I’ve learned to eat my veggies. I’m a good girl now.
1 bag dried lentils (rinse)
5 peeled and chopped carrots
1 bag baby spinach
1 large onion (chopped)
6 cloves garlic (pressed or chopped)
1 lb. ground beef
4 large beef bullion cubes (if you use the tiny ones, double it)
3 tsp. basil
2 tsp. parsley
1 tsp. pepper
1 1/2 tsp. kosher salt
2 bay leaves
12 cups water
1 29oz can petite diced tomatoes
1/2 cup grated parmesan cheese
In a large pot, brown beef and drain off fat. Add onion and garlic and saute for a few minutes. Add water and all other ingredients except for the spinach and parmesan cheese. Bring to a rolling boil and then simmer on med/low for about 1 1/2 hours. During the last half hour, add the spinach and parmesan cheese. This makes A LOT of soup, so invite company or freeze it.
If you’d like, you can substitute the ground beef for sweet Italian sausage and add 1 cup red wine – for cooking, not drinking. 😉
You can make it vegetarian by leaving out the meat.
I’m all about options.
I also made these rolls from The Pioneer woman, except I substituted the rosemary for garlic.
You MUST make them. For the recipe, click HERE. While you’re over there, grab her chicken parmesan recipe. It’s heavenly.
I must be hungry tonight.
The next installment of FringeLove will be posted by Monday evening. Hope you all had a good weekend.
Today I’m linking this recipe to 2nd Cup of Coffee’s Fall into Flavor. For more great recipes, click the button below.