Roast Beef Soup

• 2 pounds cubed cooked roast beef
• 1-1/4 cups chopped onions
• 2 tablespoons canola oil
• 4-1/2 cups water
• 1 jar (12 ounces) beef au jus gravy
• 1 cup leftover beef gravy or 1 can (10-1/4 ounces) beef gravy
• 1 envelope brown gravy mix
• 2 bay leaves
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 1 cup dried lentils, rinsed
• 1 cup frozen mixed vegetables

1. In a 3-qt. saucepan, saute beef and onions in oil until onions are tender. Add the next eight ingredients; cover and simmer for 1 hour.
2. Stir in lentils; cover and simmer for 30 minutes. Add vegetables; cover and simmer for 10 minutes or until lentils and vegetables are tender. Remove bay leaves.

beef, onions, canola oil, water, beef, leftover beef gravy, brown gravy mix, bay leaves, garlic salt, pepper, hot pepper sauce, dried lentils, vegetables

Taken from www.tasteofhome.com/recipes/roast-beef-soup/ (may not work)