Beefy Lentil Soup (By Faith Fox)

• 8 oz beef (flank steak or stew meat) cut into very small cubes)
• 2 tsp vegetable or olive oil
• 1 yellow onion, diced
• 1 large carrot sliced
• 4 cups vegetable broth (or low sodium chicken broth)
• 1 cup dry lentils
• 1/4 tsp pepper
• 1/4 tsp dried thyme
• 2 bay leaves
• dash salt to taste
• 1 tbsp lemon juice

1. In a large pot, saute (on medium heat) beef in the vegetable oil for a few minutes. Then add the onions and carrot for an additional 5-7 minutes until onions turn clear and meat is completely browned.
2. Add the broth, lentils, pepper, thyme, and bay leaves.
3. Reduce heat to a simmer (low heat). Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in lemon juice and salt to taste before serving.

beef, vegetable, yellow onion, carrot, vegetable broth, lentils, pepper, thyme, bay leaves, salt, lemon juice

Taken from www.epicurious.com/recipes/member/views/beefy-lentil-soup-by-faith-fox-50095543 (may not work)