Beefy Lentil Soup

                                                                             

This is a thick & heart soup!

1 Beef Shank Bone

1 Tbs Oil, I used Coconut but Olive Oil or Vegetable is good too!

1 Onion Chopped

2 Cups Sliced Carrots

2 Ribs celery Chopped

2 Tsp Chopped Garlic

3 TBS Chopped Fresh Parsley or Dried Parsley

1 LB Dried Lentils

1 TBS + 1 Tsp Beef Base

1 Large Container Beef Stock

Water

3 Tbs Cornstarch Dissolved in 1/2 Cup Water

Salt & Pepper to Taste I used white pepper!

In a large pot brown the beef in the oil. Cover with the beef stock & simmer until the beef is tender about 45 minutes. Remove the beef & set aside to cool. Back in the simmering stock add all of the vegetables & seasonings & simmer until the carrots are tender about 45 minutes. Remove the beef from the bone & add to this to the pot . Stir & simmer on medium low for at least one hour but longer is better, add more water if needed. Let cook as long as possible. I cooked mine for about 3 hours. Now stir in the cornstarch mixture that has been stirred smooth. Stir it into the soup stirring & simmering until the soup is nice & thick. Serve piping hot!