Lentil Soup with Beef

Cook Time: 2 hr
Level: Easy
Yield: 6 servings


Ingredients

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves


Directions

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. 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 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.


From: foodnetwork.com

Lentil Soup

Cook Time: 1 hour
Level: Easy
Yield: 6 servings

Ingredients

* 2 tablespoons olive oil, plus extra for drizzling
* 1 medium onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 garlic cloves, chopped
* Salt and freshly ground black pepper
* 1 (14 1/2-ounce) can diced tomatoes
* 1 pound lentils (approximately 1 1/4 cups)
* 11 cups low-salt chicken broth
* 4 to 6 fresh thyme sprigs
* 2/3 cup dried elbow pasta
* 1 cup shredded Parmesan

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion,
carrots, and celery. Add the garlic, salt, and pepper and saute until
all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes
with their juices. Simmer until the juices evaporate a little and the
tomatoes break down, stirring occasionally, about 8 minutes. Add the
lentils and mix to coat. Add the broth and stir. Add the thyme sprigs.
Bring to a boil over high heat. Cover and simmer over low heat until
the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to
the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with
olive oil, and serve.