Early Fall Beef Lentil Soup With Greens

• 1 lb roast beef, leftover
• 2 tablespoons olive oil
• 1 12 onions, chopped
• 3 garlic cloves, chopped
• 2 carrots, chopped
• 1 bell pepper, chopped
• 2 celery ribs, chopped
• 1 tomatoes, chopped
• 14 12 ounces petite diced tomatoes
• 1 teaspoon thyme
• 5 teaspoons beef base
• 64 ounces water
• 2 cups green lentils
• 5 cups greens, chopped

1. Dice leftover meat to 1/2 inch cubes.
2. In a heavy bottomed kettle, add olive oil, onion, garlic, celery & thyme.
3. Saute several minutes until onion translucent & thyme aromatic.
4. Add carrots, green pepper & tomatos (no worries if no fresh available - I just had it in fridge & it was looking lonely).
5. Add Beef beef stock base & saute on low for 25 minutes until base & onions caramelize.
6. Skip beef base if using beef broth instead of base & water.
7. Add water & simmer for 45 minutes - lid off.
8. Add lentils & simmer 30 minutes more.
9. Add chopped greens of your choice & simmer 20 minutes more - less for spinach, more for robuster greens, but low heat to avoid off-flavors from stronger greens.
10. Season to taste with salt & pepper.

beef, olive oil, onions, garlic, carrots, bell pepper, celery, tomatoes, tomatoes, thyme, beef base, water, green lentils

Taken from www.food.com/recipe/early-fall-beef-lentil-soup-with-greens-186521 (may not work)