How to make it

  • Heat oil in a large stock pot. Season the beef with plenty of salt and fresh pepper and then brown the beef on all sides in the oil, about 8 minutes. Use a slotted spoon to remove the beef to a bowl.
  • Add the celery, carrots, onion, garlic, rosemary and oregano to the pot and 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 heat to medium-low, cover and simmer, stirring occasionally, until the meat is tender, about 1 hour.
  • Add the lentils, recover and continue simmering until the lentils are tender, 40-50 minutes.
  • Stir in parsley and serve with crusty, rustic bread.
  • Good toppings are grated Parmeggiano-Reggiano or an aged (18 month) goat gouda, or sour cream or non-fat yogurt. Putting some red pepper flakes out to zip it up is good as well.

Reviews & Comments 3

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    " It was excellent "
    sitbynellie ate it and said...
    LOVELY! Love lentils... and beef...and veg... and herbs... and toms.... and good broth... what is there not to like about this recipe!

    A High 5 from me.
    All the best
    Was this review helpful? Yes Flag
  • 22566 8 years ago
    Thank-you for this very nice protein enriched soup recipe.

    It has been quite sometime,hope all is well.

    Kind Regards

    Was this review helpful? Yes Flag
    " It was excellent "
    elgourmand ate it and said...
    Thanks for this. For some reason I always have a hard time with lentils. Why I don't know. Must be I don't understand the buggers. I have to try this and see if I can get close to the lintel thing. A nice, well balanced recipe (I may just use 4 garlic). Yep, a 5 try here and thanks again. RJ
    Was this review helpful? Yes Flag

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