Beef & Lentil Soup

For when the weather drops below 80, here is a quick, and easy cozy-comfort.

Ingredients:

1 lb grass-fed ground beef

1 small onion, finely chopped

2 cloves garlic, minced

2 carrots, diced

1 cup dried lentils, rinsed

1 can diced tomatoes (14 oz)

4 cups beef broth

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon ground coriander

1/2 teaspoon chili powder (optional)

Salt and pepper, to taste

Fresh parsley or cilantro, chopped (for garnish)

Directions:

1. Cook the beef: In a large pot, heat olive oil over medium heat. Add the ground beef, onion, and garlic, cooking until the beef is browned and the onion is softened.

2. Add ingredients: Stir in the carrots, lentils, diced tomatoes, beef broth, cumin, paprika, coriander, chili powder, salt, and pepper. Bring to a boil.

3. Simmer: Lower the heat and let the soup simmer for 25-30 minutes, or until the lentils are tender.

4. Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro. (I like to eat it with crusty bread toasted with olive oil and garlic.