Lentil Soup with Beef and Red Pepper

• Gluten free

• Meat

  • 1 lb Beef sirloin, boneless steak

• Produce

  • 1/2 cup Carrot
  • 1/2 cup Celery
  • 1 cup French lentils
  • 2 cloves Garlic
  • 1/2 cup Onion
  • 1/3 cup Parsley, fresh
  • 3/4 cup Sweet pepper, red

• Canned Goods

  • 4 cups Beef broth, reduced sodium

• Baking & Spices

  • 1/4 tsp Cayenne pepper

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 1 cup Water

Found on bhg.com

Directions

• 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.

Nutrition