Lentil Soup with Beef

TOTAL TIME: 2 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 3 large celery stalks, chopped
  • 2 large carrots, peeled and chopped
  • 1 large onion, chopped
  • 6 garlic cloves, chopped
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Directions

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

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5

Newest Ratings and Reviews

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  • on March 12, 2014

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    I don't know what happened my lentils stayed hard. Should I not used salt on the meat? The broth was really good. The lentils hard.

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  • on September 09, 2012

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    This is very easy to make and full of flavor! It makes the house smell wonderful.

    people found this review Helpful.
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  • on January 16, 2012

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    Very flavorful, don't skimp on the garlic!! Add all Giada suggests in the recipe! This is a wonderful one-pot dish!

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