Lentil Soup with Beef

One of the best meals to have during the winter months is something with spice, warmth and feeds the soul. Soup has always been a main stay for the cooler months and it is sturdy and light enough to satisfy. I have never cooked lentil soup and I have always wanted to try. I found that this recipe had a great deal of taste and the beef made it hearty. It turned out to be a good recipe to share. Enjoy!

Lentil Soup with Beef

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

♥ 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.