Garlic (2 cloves)
. Dice the
Onions (3/4 cup)
. Cut the
Beef (8 oz)
into 1 inch long strips, and season with
Beautiful Briny® French Picnic Sea Salt (1/2 tsp)
. Heat a 2-quart, heavy bottomed saucepan over medium-high heat.
Cooking Oil (to taste)
to lightly coat the pan. Add beef, and brown without stirring for 2-3 minutes. Flip beef over, add
Oyster Mushrooms (4 oz)
, and cook 1-2 minutes more. Stir in onion and garlic, and cook 1-2 minutes.
Beef Stock (8 fl oz)
to a saucepan and simmer. Let it boil until the stock has reduced to a half. Cool down.
Add the carrots, and cook for 3-4 more minutes, while stirring. Add the Reduced Beef Stock,
Tomato Sauce (1 cup)
Fresh Thyme (10 sprigs)
Bay Leaves (2)
Green Lentils (1 cup)
Water (2 cups)
. Stir to combine, and bring to a boil.
Stir well, reduce heat to low, cover, and simmer for 20 minutes.
Uncover, stir well, and add
Beautiful Briny® French Picnic Sea Salt (1 tsp)
Cover again, and cook 15-20 minutes more, or until lentils and beef are both tender.
Remove thyme and bay leaves. Adjust seasoning to taste. Ladle into bowls, serve, and enjoy!