Hearty Lentil Soup

Before Thursday night I had never cooked with lentils. I have to say, they aren't bad at all! If you're looking for comfort in a pot then this is the soup for you. It's extremely "hearty" and satisfying.

1 lb. ground beef

2 tbsp olive oil

1 softball sized onion, chopped

3 celery stalks, chopped into half moons

1/2 cabbage, roughly chopped

10 cloves garlic, finely chopped

1 tsp Italian seasoning

1 tsp dried rosemary

1 tsp red pepper flakes

2 dashes of hot sauce

1 tsp salt

1/2 tsp ground pepper

2 boxes (64oz. total) beef stock or broth

1 can (28 oz.) crushed or petite tomatoes

1 cup lentils

1 cup elbow macaroni

Brown beef in large soup pot. Drain fat and set meat aside. Add olive oil to soup pot. Saute onion, celery, cabbage, garlic, seasonings and hot sauce for 8 minutes. Add back beef and mix well. Add beef stock and tomatoes with their juice to pot. Cook for 45 minutes on medium heat. Add lentils and cook for another 45 minutes. Add macaroni and cook on low for another 15 minutes. Ladle into bowls and enjoy!