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Beef & Lentil Soup

3/4 pound cut 1/8 to 1/4-inch thick round tip steak
2 teaspoons vegetable oil
1 medium chopped onion
2 large, crushed cloves garlic
2 cups water
14 ounce beef broth
8 ounce jar salsa
2 cups thinly sliced spinach leaves or escarole
1 c. lentils

In Dutch oven, heat oil over medium heat until hot. Add onion and
garlic; cook and stir 3 to 5 minutes or until tender. Add water,
broth, picante sauce and lentils. Bring to a boil; reduce heat to
low. Cover tightly and simmer 35 to 45 minutes or until lentils
are tender.

Meanwhile trim fat from beef steaks. Stack steaks and cut lengthwise
in half and then crosswise into 1-inch strips; set aside. Increase
heat to medium; bring to a boil. Stir in beef and escarole.
Immediately remove from heat. Cover and let stand 5 minutes before
serving.

Makes 4 servings

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