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Beef and Lentil Soup

4

145 min

Beef and Lentil Soup

Beef and Lentil Soup Photo 1

Category

Beef Recipes

Time

145 min

Serving

8 persons

Calories

343

Rating

4.00★ (107)

Cuisine

Author: Victoria Buriak
This lentil soup with beef is full of protein and great for lunch. I make a batch of this to reheat all week.

Ingredients

  • olive oil: 2 Tbsp
  • beef chuck: 1 pound (cut into 1-inch cubes)
  • salt and pepper: (to taste)
  • onion: 1 piece (chopped)
  • carrots: 2 piece (chopped)
  • stalks celery: 2 piece (chopped)
  • garlic: 6 clove (chopped)
  • ½ teaspoons dried cilantro: 1 piece
  • oregano: 1 tsp (dried)
  • chicken broth: 2 cartons (32 ounce cartons)
  • tomatoes: 1 can (28 ounce can, diced)
  • dry lentils: 2 cups
  • fresh parsley: 0.25 cup (chopped)
  • Parmesan cheese: 0.5 cup (to taste, grated)

Metric Conversion

Stages of cooking

Beef and Lentil Soup Photo 21
Beef and Lentil Soup Photo 32
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  1. Heat olive oil in a large pot over medium-high heat until it begins to smoke. Season beef with salt and pepper, then gently add to the pot until browned on all sides, about 8 minutes. Transfer beef to a plate and reserve remaining oil in the pot.
    Beef and Lentil Soup Photo 2
  2. Add onion, carrots, celery, garlic, cilantro, and oregano to the pot; cook and stir until onion has softened and turned translucent, about 8 minutes.
    Beef and Lentil Soup Photo 3
  3. Pour in chicken broth and tomatoes, then return beef to the pot and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until beef is beginning to turn tender, about 1 hour.
    Beef and Lentil Soup Photo 4
  4. Add lentils, then cover and simmer until lentils are tender, about 40 minutes. Season again with salt and pepper, then stir in parsley. Sprinkle with Parmesan cheese to serve.
    Beef and Lentil Soup Photo 5

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