Creamy Beefy Lentil Soup

This lentil soup is budget friendly and super delicious! Make as much as you want, it saves like a dream. :) \


•1/2 cup chopped carrots • •1/2 cup chopped onions • •1/2 cup chopped celery • •1/2 cup pancetta• •2 tablespoon olive oil • •2 cups precooked lentils • •1 lb thin sliced beef • •1 pint heavy whipping cream • •1/4 cup cornstarch slurry • •4 cups chicken (or beef) stock • •1 cup chopped shiitake mushrooms • Spices for beef: cumin, smoked paprika, cayenne, coarse black pepper, salt, a splash of soy sauce • • Half cook pancetta, add olive oil to the pan. Immediately add in mirepoix. Reduce until browned. Remove from pan. Cook the beef until slightly brown and crispy. Cook mushrooms and add back pancetta/mirepoix mix. Mix all contents and slowly mix in the heavy whipping cream, reduce to a boil and cover for 30-45 minutes. In a dutch oven, heat chicken stock until boiling. Add lentils to the chicken stock. Reduce to a low simmer and let chicken stock simmer for 30 mins. Once both are well cooked and incorporated, pour the beef/pancetta/veggies into the Dutch oven. Mix in cornstarch slurry, season to preference, and mix well until incorporated. Reduce heat to low and let simmer for an additional 30-60 minutes. •

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