How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    trigger ate it and said...
    This recipe is a great one for flavor the rosemary and garlic makes it fragrant.
    A good one for our frugal recipe group.
    Five forks
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