To begin sautéing the vegetables, add the chopped celery, carrots, and onion to a saucepan. Cook, stirring occasionally, for five to seven minutes, or until veggies are soft. After one more minute, stir in the minced garlic.
Combine the Rinsed Lentils with the Diced Tomatoes, Beef Broth, Thyme, Cumin, Bay Leaf, Salt, and Pepper. Stir in the beef broth. Heat till boiling.
Simmer: Once the lentils are soft, around 30–40 minutes after reducing the heat to low, let the soup simmer. In the last five minutes of cooking, if using, toss in the chopped spinach or kale.
Place the order:
Before serving, take out the bay leaf. Serve hot, garnished with chopped parsley.
Nourishing and filling, this Beef and Lentil Soup is ideal for cold weather. It will provide you comfort with its delightful blend of textures and tastes. Enjoy
