Lentil & Beef Soup

• 3 1/2 cups diced beef small, I used cooked leftover roast
• 4 large carrots peeled and sliced
• 1 onion large, diced
• 8 cloves garlic sliced
• 4 celery stalks diced
• 1 bay leaf
• 1 cup red lentils dried
• 1 cup dried navy beans
• 10 cups beef broth organic
• olive oil
• salt
• pepper

1. Into a large pot, over medium heat, add enough oil to coat the bottom. In in the carrots, onion, garlic, bay leaf and celery. Season with salt and pepper. Saute until softened.
2. Add in the lentils and navy beans. Stir to coat. Add in the can of diced tomatoes, including the juice. Stir to combine and simmer for a few minutes so the flavors begin to meld.
3. Add in the beef and the broth and stir. Lower the heat to medium low- low and simmer the soup with the lid on for 1 hour. Remove the lid and simmer for another 1 hour- 1 1/2 hours.
4. The broth will reduce and the flavors will concentrate to extra yummy goodness. Taste for salt and pepper.

beef small, carrots, onion, garlic, celery, bay leaf, red lentils dried, beans, beef broth organic, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Lentil-_-Beef-Soup-1661386 (may not work)