Beef and Lentil Soup
Ingredients
- 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
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Instructions
- 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.
Source
Original recipe: View Original
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