That fall weather is finally here, so it’s time for the a warm bowl of soup. This is the absolute best soup. It is packed full with a ton of veggies and lentils, so there is no guilt either. It is hearty enough to stand alone as a meal, but also pairs well with a simple salad and a crusty loaf of bread. My kids absolutely devour this soup too. Any way I can get them to ask for more veggies, I’ll take it.
This recipe makes a rather large batch of soup, so feel free to cut it in half. I like to make it all at once so I have enough to give out to friends and family, or put half in the freezer for an easy weeknight dinner down the line.
Beef Lentil Soup
Ingredients
- 3 tablespoons olive oil
- 2 ½ pounds boneless beef chuck, cut into ½ inch cubes
- 4 large carrots, chopped
- 1 head celery stalks, chopped
- 8 cloves garlic, minced
- 1 large onion, chopped
- 1 tablespoon fresh rosemary, diced
- 1 tablespooon dried oregano
- 3 32-ounce containers, beef stock
- 3 14-ounce cans, diced tomatoes
- 1 16-ounce bag, dried green lentils
Instructions
- Heat the olive oil in a large pot over medium-high heat
- Add the beef and season with salt and pepper, cook until brown, about 10 minutes.
- Using a slotted spoon, transfer the beef to a large bowl.
- Add in carrots, celery, garlic, onion, rosemary and oregano. Sauté veggies until the onions are tender and translucent, about 10 minutes.
- Add back in the beef and and juices.
- Add in the tomatoes and broth.
- Reduce heat to medium-low. Once the soup is at a low simmer, cover and let cook for about an hour until the beef is tender. Stir occasionally while the soup is cooking.
- Once the beef is to your desired tenderness, add in the lentils.
- Cover and continue to simmer, while stirring occasionally until the lentils are tender, about an hour.
- Add in salt and pepper to taste, ladle into soup bowls and serve.
