Description
A great lunch soup full of protein. I make a batch of this and warm it up all week.
Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into 1-inch cubes
- salt and pepper to taste
- 2 large stalks celery, chopped
- 2 large carrots, chopped
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 1 ½ teaspoons dried cilantro
- 1 teaspoon dried oregano
- 2 (32 ounce) cartons chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 cups dry lentils
- ¼ cup chopped fresh parsley
- ½ cup grated Parmesan cheese, or to taste
Instructions
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 8