Name: Beef and Lentil Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Beef chuck, cut into 1-inch cubes - 1 pound; Salt and pepper to taste - 1 pound; Celery, chopped - 2 large stalks; Carrots, chopped - 2 large; Onion, chopped - 1 large; Garlic, chopped - 6 cloves; Dried cilantro - 1 ½ teaspoons; Dried oregano - 1 teaspoon; Chicken broth - 2 (32 ounce) cartons; Diced tomatoes - 1 (28 ounce) can; Dry lentils - 2 cups; Chopped fresh parsley - ¼ cup; Grated Parmesan cheese, or to taste - ½ cup

Ingredients for - Beef and Lentil Soup

1. Olive oil 2 tablespoons

2. Beef chuck, cut into 1-inch cubes 1 pound

3. Salt and pepper to taste 1 pound

4. Celery, chopped 2 large stalks

5. Carrots, chopped 2 large

6. Onion, chopped 1 large

7. Garlic, chopped 6 cloves

8. Dried cilantro 1 ½ teaspoons

9. Dried oregano 1 teaspoon

10. Chicken broth 2 (32 ounce) cartons

11. Diced tomatoes 1 (28 ounce) can

12. Dry lentils 2 cups

13. Chopped fresh parsley ¼ cup

14. Grated Parmesan cheese, or to taste ½ cup

How to cook deliciously - Beef and Lentil Soup

1 . Stage

Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.

2 . Stage

Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.

3 . Stage

After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.