Ingredients
8 oz beef (flank steak or stew meat) cut into very small cubes)
2 tsp vegetable or olive oil
1 yellow onion, diced
1 large carrot sliced
4 cups vegetable broth (or low sodium chicken broth)
1 cup dry lentils
1/4 tsp pepper
1/4 tsp dried thyme
2 bay leaves
dash salt to taste
1 tbsp lemon juice
Preparation
In a large pot, saute (on medium heat) beef in the vegetable oil for a few minutes. Then add the onions and carrot for an additional 5-7 minutes until onions turn clear and meat is completely browned.
Add the broth, lentils, pepper, thyme, and bay leaves.
Reduce heat to a simmer (low heat). Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in lemon juice and salt to taste before serving.
