In Homemaking, Recipes

On this dreary day in the northwest, we decided to warm things up with a little comfort food from long ago. We’re studying medieval times in history so we decided to eat like the monks would. We made our french bread dough in the bread machine and then shaped and baked it for an extra special accompaniment to this soup.

Lentil and Beef Soup
Cool and wet weather? Sounds like a good night for lentil soup and french bread.
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  1. 1/4 c olive oil
  2. 1 small onion, diced
  3. 1 c carrots, chopped
  4. 2 cloves of garlic, minced
  5. 1 c celery, chopped
  6. 1 bay leaf
  7. 1 t oregano
  8. 1 t basil
  9. 1 (14.5 oz) can crushed tomatoes
  10. 2 cup dried lentils
  11. 1 1/2 lb of ground beef, cooked and drained
  12. 4-5 cups of water
  13. 5 cups of broth (I used chicken)
  14. 2 T vinegar
  15. 1/2 c spinach, chopped
  16. Salt and pepper, to taste
  1. First brown the meat and then add broth, water and lentils to the beef and let it simmer for two hours.
  2. While it's simmering saute the onions, carrots, celery, garlic, bay leaf, oregano, and basil in the olive oil for several minutes. (We skipped the saute step tonight and just put all these items in the beef and lentil mixture while they were raw.)
  3. Add the sauteed vegetables and seasonings to the lentils and meat. Also add spinach. Let everything simmer on medium low for 30 minutes to an hour.
  4. We added salt and pepper at the table.
  1. This is a big portion of lentil soup - easily 12 servings. Makes it possible to eat half and freeze half for another night.
Adapted from Story of the World Activity Book
Adapted from Story of the World Activity Book
My Handy Family

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