No Slivers Here

November 20, 2008

Lentil Soup with Beef

Filed under: Beef, Main Dish, Soup, Vegetables — Tags: — bettylou79 @ 6:06 am

About a year ago I was watching Everyday Italian with Giada and saw her making this soup. It looked so easy and so tasty. I knew I had to try it! I was right it was easy and tasty. I also loved that the ingredients are pretty much items that you’ll have around the house or things that are easy to find in the grocery store! This was the second time that I’ve made this soup. This soup is very filling and makes enough for leftovers and also enough to freeze for a busy week in the future. I will admit that this soup does take some time to cook so it is more of a weekend soup that you might like to make when you’re doing things around the house. Next time I would like to serve this soup with a slice of French Bread.

Enjoy!

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Lentil Soup with Beef

source: Everyday Italian

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.

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1 Comment »

  1. […] Lentil Soup with Beef […]

    Pingback by One Year Ago Today… « No Slivers Here — June 10, 2009 @ 9:24 pm


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