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 […]
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
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
- 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.
- 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.
- 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