Lentil Soup

4 Servings


1 tablespoon olive oil
1 small onion, thinly sliced
1 garlic clove, minced
4 carrots, peeled and cut into pieces.
6 boiled baby red potatoes, quartered
1 cup brown lentils
3 tomatoes, cut into pieces
6 cups chicken stock
1 cup pound green beans
1/2 cooked beef tenderloin, cut into piecesĀ 


In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened but not browned, 2 to 3 minutes.

Add the remaining ingredients, except the tomatoes, and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are tender, 25 minutes.

Add the tomatoes and simmer 5 more minutes.

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