Beef and Lentil Soup

A warm bowl of beef and lentil soup is the perfect midday meal with chunks of beef, hearty lentils, and a mix of vegetables to tie it all together.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 5 mins
• Total Time: 2 hr 25 mins
• Calories: 343 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat 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 and brown on all sides, about 8 minutes. Transfer beef to a plate and reserve remaining oil in the pot.

Step 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.

Step 3

Pour in chicken broth and tomatoes, then return beef to the pot and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until beef is beginning to turn tender, about 1 hour.

Step 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.