Recipe: Beef Lentil Soup

Recipes using McCormick Organic Thyme

• 2 lbs beef for stew
• 2 tsp salt
• 3 tbsps fat
• 2 cups sliced celery
• 2 large onions, chopped
• 1 tbsp lemon juice
• 1 tsp thyme
• 3 tbsps flour
• 1/4 tsp pepper
• 5 cups water
• 5 medium carrots, cut crosswise in thin slices
• 1 cup lentils
• 1 1/2 tsps salt

Cut beef cubes across grain in pieces 1/2" thick. Combine flour, salt and pepper; dredge meat with mixture. Brown meat in fat in Dutch oven or large pot. Add water, cover tightly and simmer 45 minutes. Stir in celery, carrots, onions, lentils, lemon juice, 1 ½ tsp, salt and thyme. Simmer, covered, 1 hour stirring occasionally.

Makes about 8 servings