1poundmeatground beef, pork, Italian sausage or chopped ham (optional)
Instructions
Rinse lentils and remove any stones or debris then set aside.
In a large stock pot, cook the meat until well done (optional). Remove from the pot and set aside.
Add olive oil to the pot and heat until shimmering. Cook the onion until tender but not brown.
Once the onions are tender, add garlic and stir for 30 seconds.
Stir in the lentils, beef broth, undrained tomatoes, Worcestershire sauce, thyme or oregano, pepper, cumin, and bay leaf. Bring to boiling then reduce heat to a simmer.
Cover and cook for 15 minutes.
Add carrots and celery. Bring back to a simmer then cook an additional 10-15 minutes until lentils and veggies are tender.
Stir in the meat (optional). Discard bay leaf and serve.