Lentil Soup With Beef
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Olive Oil1
Salt3 large
Celery Stalk (chopped)2 large
Carrot (peeled and chopped)1 large
Onion (chopped)1.5 tsps
Rosemary Leaves (chopped fresh)1.5 tsps
Oregano (dried)Directions:
1
Heat the oil in heavy large pot over medium-high heat
2
Sprinkle the beef with salt and pepper
3
Add half of the beef and cook until brown, about 8 minutes
4
Using a slotted spoon, transfer the beef to a bowl
5
Repeat with the remaining beef
6
Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot
7
Saute until the onions are translucent, about 8 minutes
8
Return the beef and any accumulated juices from the bowl to the pot
9
Add the broth and tomatoes with their juice
10
Bring the soup to a boil
11
Reduce the heat to medium-low
12
Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour
13
Add the lentils
14
Cover and continue simmering until the lentils are tender, about 40 minutes
15
Stir in the parsley
16
Season the soup, to taste, with salt and pepper
17
Ladle the soup into bowls and serve