Lentil and Beef Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10
A hearty lentil and beef soup. A one pot meal to eat all week long.
  • 3 tablespoons olive oil
  • 2½ pounds boneless beef chuck, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • ¼ cup flour
  • 3 large celery stalks, chopped
  • 2 large carrots, peeled and chopped
  • 1 large onion, chopped
  • 6 garlic cloves, chopped
  • 2½ teaspoons chopped fresh rosemary leaves
  • 2½ teaspoons fresh thyme
  • 1½ teaspoons dried oregano
  • ¼ -1/2 tsp cayenne pepper
  • 1½ tsp cumin
  • 1 bay leaf
  • 6 (14-ounce) cans beef broth
  • 1 (28-ounce) can diced tomatoes in juice
  • 16 ounces lentils, rinsed
  • ⅓ cup chopped fresh Italian parsley leaves
  • ¼ cup shaved manchego
  1. Heat 2 tbsp of oil in large, heavy pot over medium-high heat.
  2. Toss the beef in enough flour to coat and sprinkle with ground sea salt and fresh pepper.
  3. Add half of the beef so it fills the bottom of the pot and cook until brown, about 8 minutes.
  4. Remove beef with a slotted spoon to a bowl. Repeat with remaining beef.
  5. Add additional tbsp of oil if needed, along with celery, carrots, onion, garlic, rosemary, oregano, thyme, cayenne and cumin to the pot.
  6. Saute until the onions are translucent, about 8 minutes.
  7. Return the beef and juices to the pot.
  8. Add the beef broth and tomatoes with their juice.
  9. Bring soup to a boil and reduce to a simmer, stirring occasionally, about 1 hour until the meat is tender.
  10. Add the lentils and cover, continuing to simmer, until the lentils are tender, about 40 minutes.
  11. Stir in the parsley. Season the soup, to taste, with salt and pepper.
  12. Ladle the soup into bowls, top with manchego and serve.
Recipe by Weekend Table at http://weekendtable.com/2012/10/08/lentil-and-beef-soup/