Recipes from An Epicurious Lifestyle's kitchen

Tag: left-overs

Beef Tostada

Beef Tostada

When I have left over meat I usually make tacos but… I had some refried beans and some cabbage, so I thought, “I’ll make tostadas instead!”  And they were so yummy and easy! These are perfect for a night when you just want to put something […]

Falafels with Flat Bread

Falafels with Flat Bread

I had made a falafel-crusted fish the other night and had some left over falafel mixture and yogurt sauce so… I made falafels with flat bread. I actually just used my pizza dough recipe and tweaked it so it didn’t rise as much as a […]

Short Rib and Lentil Soup

Short Rib and Lentil Soup

This soup recipe is great with any kind of left-over meat or a meaty fish (just use either a vegetable broth or a fish stock instead of the beef stock.) I love the earthy lentils, they make it really hearty and perfect for a chilly night. This soup is even better the next day ~Yum!

Short Rib and Lentil Soup

Serves 4-6


4 tablespoons (1/2 stick) unsalted butter

2 large carrots, sliced

1 large onion, finely diced

1 pickled jalapeno, finely diced

2 cloves of garlic, smashed and roughly diced

4 to 5 cups (enough to cover ingredients) beef broth

1 cup of dried green lentils, rinsed

1 large short rib (cooked)

2 tablespoons chopped Italian parsley

Kosher salt and freshly cracked pepper

¼  cup Madeira

  1. Melt the butter in a large soup pot over medium-hi heat. Add carrots, onion, Jalapeno and garlic sauté until onions are wilted and vegetables are lightly brown about 10 minutes.
  2. Add the stock, lentils, short rib meat, 1 tablespoon parsley, and salt and pepper. Bring just to a boil, reduce heat, and simmer, uncovered, 30 minutes or until the lentils are tender.
  3. Add the Madeira and adjust the seasonings and heat through, but do not boil. Sprinkle rest of parsley on top and serve immediately.

Peter’s Wine Pick: Soquel Vineyards Cabernet Sauvignon

~Happy Cooking!