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Source: America's Favorite Food Associations

Beef and Lentil Soup
Great on a cold winter night!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 60 minutes
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3/4 pound (cut 1/8 to 1/4-inch thick) round tip steak
2 teaspoons Crisco® Vegetable Oil
1 medium onion, chopped
2 large cloves garlic, crushed
2 cups water
1 can (12 1/2 ounces) beef broth
1 jar (8 ounces) medium salsa
2 cups escarole, thinly slices




In a Dutch oven, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3 to 5 minutes or until tender. Add water, broth, salsa and lentils. Bring to a boil; reduce heat to low. Cover tightly and simmer 35 to 45 minutes or until lentils are tender.

Meanwhile trim fat from beef steaks. Stack steaks and cut lengthwise in half and then crosswise into 1-inch strips; set aside.

Increase heat to medium; bring to a boil. Stir in beef and escarole. Immediately remove from heat. Cover and let stand 5 minutes before serving.





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