Beef and Lentil Soup
This lentil soup with beef is full of protein and great for lunch. I make a batch of this to reheat all week.
Ingreadients :
- 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 ½ teaspoons dried cilantro
- 1 teaspoon dried oregano
- 2 (32 ounce) cartons chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 cups dry lentils
- ¼ cup chopped fresh parsley
- ½ cup grated Parmesan cheese, or to taste
Step by Step :
- 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.
- Add onion, carrots, celery, garlic, cilantro, and oregano to the pot; cook and stir until onion has softened and turned translucent, about 8 minutes.
- 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.
- 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.
