Beef Lentil Soup

• 2 lb. beef stew cubes
• freshly ground pepper
• 4 Tbsp. light olive oil
• 3 Tbsp. flour
• 5 c. water
• 2 large celery ribs, sliced
• 5 medium carrots, sliced
• 2 medium onions, coarsely chopped
• 1 c. brown lentils
• 1 tsp. thyme
• 1 Tbsp. lemon juice

1. Cut the beef across the grain into 1/2-inch slices.
2. Sprinkle with freshly ground pepper.
3. In a large pot, heat olive oil over medium heat.
4. Add beef and saute until lightly browned all over. Sprinkle with flour; stir well.
5. Saute 4 to 5 minutes to cook flour.
6. Add water and stir well.
7. Cover and simmer about 45 minutes.
8. Add celery, carrots, onions, lentils and thyme.
9. Cover and simmer 1 hour, stirring occasionally.
10. Add lemon juice and correct pepper, if needed.

beef stew cubes, freshly ground pepper, light olive oil, flour, water, celery, carrots, onions, brown lentils, thyme, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191053 (may not work)