Recipe by Buster's friend
Came up with this recipe to use up a sirloin tip roast from the toughest old steer who graced this earth! I realized after simmering the soup 30 minutes I had to write this one down because the lovely deep brown color & heady smell had folks circling the stove (this was before the lentils were added). I used 5 cups of shredded kale I had on hand, but will make with spinach, mustard or turnip greens next time - depends on what I've got on hand. I recommend any tough leftover beef - simmering transformed Ferdinand nicely! Served with Irish Oatmeal bread using steelcut oats from Recipezaar - yum!
- 1 lb roast beef, leftover
- 2 tablespoons olive oil
- 1 1⁄2 onions, chopped
- 3 garlic cloves, chopped
- 2 carrots, chopped
- 1 bell pepper, chopped
- 2 celery ribs, chopped
- 1 tomatoes, chopped
- 14 1⁄2 ounces petite diced tomatoes
- 1 teaspoon thyme
- 5 teaspoons beef base
- 64 ounces water
- 2 cups green lentils
- 5 cups greens, chopped
Directions See How It's Made
- Dice leftover meat to 1/2 inch cubes.
- In a heavy bottomed kettle, add olive oil, onion, garlic, celery & thyme. Saute several minutes until onion translucent & thyme aromatic.
- Add carrots, green pepper & tomatos (no worries if no fresh available - I just had it in fridge & it was looking lonely).
- Add Beef beef stock base & saute on low for 25 minutes until base & onions caramelize. Skip beef base if using beef broth instead of base & water.
- Add water & simmer for 45 minutes - lid off.
- Add lentils & simmer 30 minutes more.
- Add chopped greens of your choice & simmer 20 minutes more - less for spinach, more for robuster greens, but low heat to avoid off-flavors from stronger greens.
- Season to taste with salt & pepper.