Low-Fat Beef & Lentil Soup (High Fiber)

Ingredients

• 3/4 lb round tip steak, cut 1/8 to 1/4-inch thick
• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 2 cups water

• 1 (13 1/2 ounce) can ready-to-serve beef broth

• 1 (8 ounce) jar salsa
• 2 cups spinach leaves or escarole, thinly sliced
• 1 cup lentils

Directions

1. 1

   In Dutch oven, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3 to 5 minutes or until tender.

2. 2

   Add water, broth, picante sauce and lentils.

3. 3

   Bring to a boil; reduce heat to low.

4. 4

   Cover tightly and simmer 35 to 45 minutes or until lentils are tender.

5. 5

   Meanwhile trim fat from beef steaks.

6. 6

   Stack steaks and cut lengthwise in half and then crosswise into 1-inch strips; set aside. Increase heat to medium; bring to a boil.

7. 7

   Stir in beef and escarole. Immediately remove from heat. Cover and let stand 5 minutes before serving.