Beef and Lentil SoupFrom mattandmaren 7 years ago
- 2 tablespoons olive oil shopping list
- 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes shopping list
- Kosher sea salt and freshly ground black pepper shopping list
- 3 large celery stalks, chopped shopping list
- 2 large carrots, peeled and chopped shopping list
- 1 large onion, chopped shopping list
- 6 garlic cloves, chopped shopping list
- 1 1/2 teaspoons chopped fresh rosemary shopping list
- 1 1/2 teaspoons dried oregano shopping list
- 6 cups low sodium beef broth shopping list
- 1 28-ounce can diced tomatoes (San Marzano preferably) in juice shopping list
- 2 cups green lentils, rinsed shopping list
- 1/2 cup chopped flat-leaf parsley shopping list
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.
The Cookmattandmaren Kirkland, WA
The Rating4 people
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 garli...moreelgourmand in Apia loved it
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
Susansitbynellie in Glasgow loved it
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