Beef and Lentil Soup

Beef and Lentil Soup

36
KELLY614 0

"A great lunch soup full of protein. I make a batch of this and warm it up all week."

Ingredients

2 h 15 m {{adjustedServings}} servings 343 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1351 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
  2. Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
  3. After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.
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Reviews

36
  1. 48 Ratings

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The only change I made to the recipe was using beef broth rather then chicken. It was wonderful! ;-)

You could add drained cooked hamburger to this instead of beef and I chopped my veges in a small quisinart. I also used rehidrated onion as I forgot onion at the store and 1 T. fresh oregano, f...

My "I hate vegetables because I'm sure they'll kill me" 11 year old helped make this soup. He and his 9 year old, "I'll eat SOME veggies unless they're green" brother both loved the smell as it...