The Hungry Texan's Lentil Beef Stew:


1 lb. lentils
1 Tb. butter
1 Tb. minced garlic
1 large onion, diced fine
2 1/2 c. leftover Chuck Roast with broth and onions
8 oz baby carrots, cooked and pureed
6 c. water
1 TB. oregano
salt and pepper to taste
parmesan to taste

-Boil lentils in large pot with enough water to keep from burning. (oops).
-Place in large crockpot.
-In small saucepan, melt butter and saute garlic and onion until tender
-Add garlic and onion to lentils
-Add leftover chuck roast, baby carrot purree, water, oregano, salt and pepper
-Cook on low 8 hours
-Serve with parmesan cheese.


This soup started as a boring lentil soup. I knew my hungry Texan would be looking for meat or cheese in it, so I thought I would throw in the chunk of beef that was leftover from the other evening (about2-3 cups worth). The baby carrots were also kind of big and menacing looking, so I thought I would puree them. That thickened the soup up well, and the beef gave it a good overall flavor. Josh loved it too, which was amazing. He almost always vetoes homemade soup, so I know it could not have been too bad!!