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1 cup dried lentil beans
1/2 lb. round steak, cubed
3 medium carrots, sliced
1 large onion, chopped
1 medium jalapeno, seeds removed , minced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2 bay leaves
A pinch of dried basil
6 1/2 cup water
1 (14 oz.) can of stewed tomatoes, undrained
1 (6 oz.) can tomato juice

Sort and wash beans, place into a soup pot, cover beans with 2 inches of water. Let beans soak at least 8 hours. Drain beans and return to pot. Add to the beans the ingredients, as listed, steak through water. Simmer 1 hour, stirring occasionally. Add tomatoes and tomato juice, cover and simmer 30 minutes. Remove bay leaves. Yield approx. 2 quarts.

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