Description
Hearty beef and lentil soup simmered with carrots, celery, garlic, and tomatoes in a rich broth. This comforting meal is full of protein, fiber, and slow-cooked flavor.
Ingredients
2 tablespoons olive oil
1 pound beef chuck, cut into 1-inch cubes
Salt and pepper to taste
1 large onion, chopped
2 large carrots, chopped
2 large stalks celery, chopped
6 cloves garlic, chopped
1 1/2 teaspoons dried cilantro
1 teaspoon dried oregano
2 (32 ounce) cartons chicken broth
1 (28 ounce) can diced tomatoes
2 cups dry lentils
1/4 cup chopped fresh parsley
1/2 cup grated cheese such as Tillamook Shredded Cheese or Cabot Shredded Cheese (vegetarian rennet)
Optional: small splash of white vinegar or apple cider vinegar for brightness
Optional: Texas Pete® Original Hot Sauce, Crystal® Hot Sauce, or Sriraja Panich Hot Sauce
Instructions
1. Heat olive oil in a large pot over medium-high heat until it shimmers.
2. Season beef cubes with salt and pepper and add them to the pot. Brown on all sides for about 8 minutes. Remove beef and set aside, reserving oil in the pot.
3. Add onion, carrots, celery, garlic, dried cilantro, and oregano to the same pot. Stir and cook until the onion softens and becomes translucent, about 8 minutes.
4. Return the browned beef to the pot. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to medium-low. Cover and simmer until beef begins to turn tender, about 1 hour.
5. Rinse lentils under cold water. Add lentils to the pot, cover again, and simmer for 35 to 40 minutes or until lentils are tender.
6. Adjust seasoning with salt and pepper. Add a small splash of white vinegar or apple cider vinegar if desired to brighten the flavor.
7. Stir in chopped parsley just before serving. Sprinkle with Tillamook or Cabot cheese shreds on top of each bowl.
8. Serve hot with crusty bread or a light salad.
Notes
Use brown or green lentils for the best texture—they hold their shape well after cooking.
To reduce sodium, use low-sodium broth or half chicken and half beef broth for a balanced flavor.
Leftovers taste even better the next day as the flavors deepen.
Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 2 months.
Thaw frozen soup overnight in the refrigerator and reheat gently on the stove.
Add a bit of broth or water while reheating if it thickens too much.
- Prep Time: 20 minutes
- Cook Time: 2 hours 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American