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Mouth Watering Beef and Lentil Soup

 2 ¾ cups dried lentils (brown or green)
 2 tbsp olive oil
 0.40 kg beef chuck (cut into cubes)
 medium onion (chopped)
 12 medium garlic cloves
 4 cups vegetable or beef broth
 ¾ cup tomato puree
 2 chopped medium carrots
 1 chopped medium celery stalk
 1 tsp salt
 1 tsp oregano
 1 tsp basil
1

In a medium bowl add the lentils and enough water to cover them, let sit 30 minutes. Drain.

2

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.

3

Bring to a boil then lower and simmer (not fully covered) for 45-60 or until the lentils are tender. Serve immediately.

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