So when it's cold and rainy, I hunker down and throw together a good hearty, warm soup.
I'm telling you, this one is about as hearty as a soup can get...
Beef, Lentil and Noodle Soup
2 T. olive oil
1 lb beef chuck, cut into 1-inch pieces
garlic powder, salt & pepper to taste
1 carton beef broth (or 4 cups)
3 large carrots, chopped
3 large celery stalks, chopped
1 large onion, chopped
6 cloves garlic, minced
1 T. italian spices
2 cups water*
1 T. chicken bouillon granules
1 cup dried lentils
6 oz. egg noodles
Coat large pot with olive oil and heat over med-high heat.
Season beef with garlic powder, salt and pepper.
Coat beef with flour and carefully place in pot. Brown all sides of the meat (@ 8 minutes)
Add beef broth.
Add celery, carrots, onion, minced garlic, italian spices and bring to boil.
Simmer until meat is tender, @ 1 hour.
Add 2 cups water* and chicken bouillon granules and bring to boil again.
Add lentils and simmer until tender, @ 40 minutes.
In the last 15 minutes, add egg noodles and simmer until noodles are cooked.
Serve with a crusty bread.
* If you'd like the base to be more soupy, add more water and bouillon accordingly. The lentils and noodles will absorb much of the liquid.