Ingredients:
1 lb ground beef (or stew meat, diced)
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (14.5 oz) diced tomatoes, undrained
1 cup green or brown lentils, rinsed
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon cumin
1 bay leaf
Salt and pepper, to taste
1 cup kale or spinach, chopped (optional)
Fresh parsley, chopped (for garnish)
Instructions:
Brown the Beef:
In a large pot over medium heat, add the ground beef and cook until browned. If using stew meat, brown the pieces on all sides. Drain excess fat if necessary.
Sauté the Vegetables:
Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute.
Add Lentils and Broth:
Stir in the rinsed lentils, diced tomatoes, beef broth, thyme, cumin, bay leaf, salt, and pepper. Bring to a boil.
Simmer:
Reduce the heat to low and let the soup simmer for 30-40 minutes, or until the lentils are tender. If using, stir in the chopped kale or spinach during the last 5 minutes of cooking.
Serve:
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.
This Beef and Lentil Soup is hearty, nutritious, and perfect for chilly days! It offers a wonderful combination of flavors and textures that will warm you up. Enjoy! 
