Low-Fat Beef & Lentil Soup (High Fiber) - cooking recipe

Ingredients

3/4 lb round tip steak, cut 1/8 to 1/4-inch thick
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, crushed
2 cups water
1 (13 1/2 ounce) can ready-to-serve beef broth
1 (8 ounce) jar salsa
2 cups spinach leaves or 2 cups escarole, thinly sliced
1 cup lentils

Preparation

In Dutch oven, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3 to 5 minutes or until tender.
Add water, broth, picante sauce and lentils.
Bring to a boil; reduce heat to low.
Cover tightly and simmer 35 to 45 minutes or until lentils are tender.
Meanwhile trim fat from beef steaks.
Stack steaks and cut lengthwise in half and then crosswise into 1-inch strips; set aside. Increase heat to medium; bring to a boil.
Stir in beef and escarole. Immediately remove from heat. Cover and let stand 5 minutes before serving.