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Beef and Lentil Soup
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Delicious beef and lentil soup with hearty veggies. Ideal for a satisfying meal.
Ingredients:
  • 2 tablespoons olive oil
  • 1 pound beef chuck, cut into 1-inch cubes
  • salt and pepper to taste
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 large stalks celery, chopped
  • 6 cloves garlic, chopped
  • 1.5 teaspoons dried cilantro
  • 1 teaspoon dried oregano
  • 2 (32 ounce) cartons chicken broth
  • 1 (28 ounce) can diced tomatoes
  • 2 cups dry lentils
  • 0.25 cup chopped fresh parsley
  • 0.5 cup grated Parmesan cheese, or to taste
Instructions:
  • In a large pot, sizzle olive oil until it starts to smoke. Season beef with salt and pepper, then delicately sear in the pot until golden on all sides, approximately 8 minutes. Place beef on a plate and keep the flavorful oil in the pot.
  • Sauté onion, carrots, celery, garlic, cilantro, and oregano in the pot until the onion has softened and turned translucent, approximately 8 minutes.
  • Add the chicken broth and tomatoes to the pot, add the beef back in, and bring everything to a boil over high heat. Lower the heat to medium-low, cover, and simmer until the beef is starting to turn tender, around 1 hour.
  • Simmer lentils until tender for about 40 minutes. Season with salt and pepper, stir in parsley, and serve sprinkled with Parmesan cheese.

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