ingredients
1 pound boneless beef sirloin steak
4 cups reduced-sodium beef broth
1 cup French lentils, rinsed and drained
1 cup water
3/4 cup coarsely chopped red sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
1/2 cup sliced carrot (1 medium)
1/2 cup sliced celery (1 stalk)
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/3 cup snipped fresh parsley
directions
1. Trim fat from meat. Cut meat into 3/4-inch pieces. If desired, in a nonstick skillet cook beef over medium-high heat until browned on all sides. Place meat in a 3 1/2- or 4-quart slow cooker. Stir in broth, lentils, water, sweet pepper, onion, carrot, celery, garlic, cumin, and cayenne pepper.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in parsley. Ladle soup into bowls.
