Beef and Lentil Soup
Cubed beef chuck and soaked brown or green lentils simmered with carrots, celery, onion, tomato puree and herbs in beef broth until tender.
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Ingredients
- 1 1/4 cups dried lentils brown or green
- 2 tablespoons olive oil
- 1 pound beef chuck cut into cubes
- 1/2 to 1 medium onion chopped
- 1 to 2 cloves garlic minced
- 4 cups beef broth or vegetable broth
- 3/4 cup tomato puree passata
- 2 medium carrots chopped
- 1 medium stalk celery chopped
- 1/4 to 1/2 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
Instructions
- Put the lentils in a medium bowl, cover with water, and let them sit for 30 minutes. Drain.
- Add the olive oil, minced garlic, chopped onion and cubed beef chuck to a large pot. Brown the beef.
- Add the broth, tomato puree, carrots, celery, drained lentils, salt, oregano and basil.
- Bring to a boil, then lower the heat and simmer, not fully covered, for 45 to 60 minutes, until the lentils are tender. Serve immediately.
Notes
The total includes a 30-minute lentil soak. If the soup thickens too much, add a splash of broth.
Nutrition
Serving: 1servingCalories: 478kcalCarbohydrates: 45.9gProtein: 43.7gFat: 13.5gSodium: 888mgFiber: 8.4gSugar: 5.7g
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