The temperature around here dipped for about, oh, two days, and I immediately thought, “time for soup!” This simple recipe had a whole lot of kick (especially after I accidentally doubled the cayenne!) and I doubled the vegetables to kick up the heartiness too. Simple, perfect flavor. Husband threw it over some rice for leftovers the next day too, the seasoned broth providing just the right sauce. We’ll be seeing this one again, come fall.
Lentil Soup with Beef and Red Pepper
1 pound boneless beef sirloin steak
4 cups reduced-sodium beef broth
1 cup French lentils, rinsed and drained
1 cup water
1 medium coarsely chopped red sweet pepper
1 medium chopped onion
2 medium sliced carrots
3 stalks sliced celery
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/3 cup snipped fresh parsley
Trim fat from meat. Cut meat into 3/4-inch pieces. If desired, in a nonstick skillet cook beef over medium-high heat until browned on all sides. Place meat in a 3 1/2- or 4-quart slow cooker. Stir in broth, lentils, water, sweet pepper, onion, carrot, celery, garlic, cumin, and cayenne pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in parsley. Ladle soup into bowls.