Description
Discover how to make a hearty Beef and Lentil Soup that is both nutritious and delicious. Follow our step-by-step recipe for a comforting meal.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 pound beef chuck, cut into 1-inch cubes (450 g)
- salt and pepper to taste
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 large stalks celery, chopped
- 6 cloves garlic, chopped
- 5 teaspoons (8 ml) dried cilantro (1/2 tbsp (8 ml))
- 1 teaspoon (5 ml) dried oregano
- 2 (32 ounce (907 g)) cartons chicken broth (2 liters)
- 1 (28 ounce) can diced tomatoes (800 g)
- 2 cups dry lentils (400 g)
- 25 cup chopped fresh parsley (60 ml)
- 5 cup (120 ml) grated cheese, or to taste
Instructions
- Warm up the olive oil in a large pot over medium-high heat until it starts to smoke. Add salt and pepper to the beef, then carefully place it in the pot, cooking until it is browned on all sides, which should take around 8 minutes. Move the beef to a plate, leaving the remaining oil in the pot.
- Toss the onion, carrots, celery, garlic, cilantro, and oregano into the pot; stir and cook until the onion becomes soft and see-through, approximately 8 minutes.
- Add the chicken broth and tomatoes, then put the beef back into the pot and bring everything to a boil over high heat. Lower the heat to medium-low, cover the pot, and let it simmer until the beef starts to become tender, which will take about an hour.
- Mix in the lentils, cover the pot again, and let it simmer until the lentils are soft, around 40 minutes. Add salt and pepper to taste, then mix in the parsley. Top with grated cheese when serving.
Notes
- Try using beef broth instead of chicken broth for a richer flavor.
- Add bell peppers or mushrooms for extra texture and nutrition.
- Sprinkle in red pepper flakes or cayenne pepper for a spicy kick when seasoning the beef.
