I love winter, especially the smell of crisp cold air, tree limbs heavy with freshly fallen show, the laughter of children out at play and warm fires. Though we have not seen much of that here in the foothills of TN this year, this is the season where fond memories of my child hood come to mind. The time when sled rides, snowball fights and the smell of my mothers homemade soups ready for us when we returned home. My mom always said soup is the best way to warm the body. It’s comfort food and one of my favorite meals to eat during this time of year.
The key to a good hearty soup requires a well flavored beef stock. Once a year, I buy part of a whole cow and stock my freezer. Then I spend several days roasting bones, making beef stock and then canning or freezing it so I have it on hand. A well made stock is also a great source of needed minerals and known to boost the immune system.
There were a few days last week that were particularly cold so I made a pot of beef lentil soup. It was easy to make and everyone loved it. All you need is to have cooked shredded beef on hand to make this hearty soup in just a couple of hours. I ended up doubling this recipe, as I do most soup recipes, so I could eat on it for several days. If you’re roast hasn’t been cooked for shredding, you can cube a raw roast and brown it on all sides in a skillet before you saute your veggies. Then toss it all in together as the recipe directs.
- 2 tablespoons olive oil
- 1 pound cooked beef roast - shredded
- salt and pepper to taste
- 2 large stalks celery, chopped
- 2 large carrots, chopped
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 1 1/2 teaspoons dried cilantro
- 1 teaspoon dried oregano
- 2 quarts homemade beef broth
- 1 quart can diced tomatoes
- 2 cups dry lentils
- 1/4 cup chopped fresh parsley or 1/8 cup dried parsley
- 1/2 cup grated Parmesan cheese (optional)
- 1.Heat olive oil over med heat in a stainless steal pan. Add celery, carrot, onion, garlic, cilantro, and oregano; cook and stir for 8-10 minutes, until onion is tender.
- 2. Add broth, beef and tomatoes, bring to a boil, then reduce and simmer 1 hour.
- 3. Add lentils then continue to simmer for another hour.
- 4. Season with salt and pepper to taste.
- 5. Server hot with freshly grated Parmesan cheese.