4cupsvegetable or beef broth (homemade or store bought)
¾cuptomato puree (passata/conserva)
2mediumcarrots (chopped)
1mediumcelery stalk (chopped)
¼-½teaspoon salt*
1teaspoonoregano
1teaspoonbasil
*Depending on how salty your broth is you may want to taste when the soup is almost ready and adjust the salt then.
Instructions
In a medium bowl add the lentils and enough water to cover them, let sit 30 minutes. Drain.
In a large pot add the olive and minced garlic, chopped onion and beef, brown the beef, then add the broth, puree, chopped carrots, lentils and spices.
Bring to a boil then lower and simmer (not fully covered) for 45-60 or until the lentils are tender. Serve immediately. Enjoy!
Notes
Depending how much the soup thickens, you may need to add extra broth or water.Any leftover soup should be stored in an airtight container in the fridge. It will keep for 4-5 days in the fridge.Freeze the completely cooled soup in an airtight freezer safe container. It will keep for up to 4-5 months in the freezer.