| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Cook: | 2 hr |
| Yield: | 6 servings |
Ingredients
- 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
- Six 14-ounce cans beef broth
- One 28-ounce can diced tomatoes in juice
- 2 cups (about 11 ounces) lentils, rinsed
- 1/3 cup chopped fresh Italian parsley leaves
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 457 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 11 g |
| Sugar | 7 g |
| Protein | 44 g |
| Cholesterol | 71 mg |
| Sodium | 1835 mg |
Reviews
Have been making this for years and it has been a big hit. I sometimes swap out the lentils and use barley…keeping everything else the same. Tastes just as good if not better. Whole different flavor and fabulous.
I love these flavors, but since I prefer more of a stew than a soup, I use more beef, more lentils, more veg, and far less broth.
It was sooo good that even my teenage boys who didn’t think they would like it had second helpings
My new favorite soup. Double the veggies and the pepper and kiss your allergies goodbye!
I used steak tips (extra tender!) and no celery or rosemary because I didn’t have any on hand and it was amazing!!!
Lentil soup is a childhood favorite of mine, but my mom always made it with ham…. but I like Giada’s recipes, so I thought I’d try this, and YUM. You won’t be disappointed. I made as is and wouldn’t change a thing.
Took guidance from others and added a small can of tomato paste. I also made with a small piece of steak + two spicy Italian sausages. Towards the end of cooking, added a cup of red wine. Perfecto!
Really tasty and easy. I also made my own beef broth. I don’t do canned broth and substituted a pound of cut up steak taco meat. It was delicious.
Pretty good. Nothing mind blowing.
We didn’t care for this soup at all. Tasted like watered down, bland beef stew.