Lentil Soup with Beef

Lentil Soup with Beef

It's starting to get into the colder months of Fall which always seems to call for a hearty, warm soup to curl up on the couch with.  I saw Giada make this recipe on her show and it looked so good!  I've changed a few things here and there.

You will need-

1 pound beef chuck, cut into 1/2-inch cubes

Salt and freshly ground black pepper

3 large celery stalks, chopped

3-4 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, minced
1 1/2 teaspoons fresh rosemary leaves, finely minced

1 1/2 teaspoons dried oregano

84 oz. (10 1/2 cups) beef broth

1 (28-ounce) can diced tomatoes in juice

2 cups (about 11 ounces) lentils, rinsed

Parmesan for topping

Heat the oil in heavy large pot over medium-high heat.

Sprinkle the beef with salt and pepper. Add the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl.

 

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 30 minutes.

Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes.

Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve with parmesan grated on top.  Enjoy!

2 tablespoons olive oil