Low-Fat Beef & Lentil Soup (High Fiber)

• lb round tip steak, cut 1/8 to 1/4-inch thick↗3⁄4 3⁄4
• teaspoons vegetable oil↗2 2
• medium onion, chopped↗1 1
• garlic cloves, crushed↗2 2
• cups water↗2 2
• (13 1/2 ounce) can ready-to-serve beef broth↗1 1
• (8 ounce) jar salsa1 1
• cups spinach leaves or 2 cups escarole, thinly sliced↗2 2
• cup lentils↗1 1

Step-by-step instructions

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.