This lentil soup with beef is full of protein and great for lunch. I make a batch of this to reheat all week.
Ingredients
- olive oil: 2 Tbsp
- beef chuck: 1 pound (cut into 1-inch cubes)
- salt and pepper: (to taste)
- onion: 1 piece (chopped)
- carrots: 2 piece (chopped)
- stalks celery: 2 piece (chopped)
- garlic: 6 clove (chopped)
- ½ teaspoons dried cilantro: 1 piece
- oregano: 1 tsp (dried)
- chicken broth: 2 cartons (32 ounce cartons)
- tomatoes: 1 can (28 ounce can, diced)
- dry lentils: 2 cups
- fresh parsley: 0.25 cup (chopped)
- Parmesan cheese: 0.5 cup (to taste, grated)
Metric Conversion
Stages of cooking
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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.
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Add onion, carrots, celery, garlic, cilantro, and oregano to the pot; cook and stir until onion has softened and turned translucent, about 8 minutes.
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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.
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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.
