Lentil Soup with Beef

Total Time:
2 hr 15 min
15 min
2 hr

6 servings

  • 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
  • 6 (14-ounce) cans beef broth
  • 1 (28-ounce) can diced tomatoes in juice
  • 2 cups (about 11 ounces) lentils, rinsed
  • 1/3 cup chopped fresh Italian parsley leaves

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.

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4.7 290
Pretty good. Nothing mind blowing. item not reviewed by moderator and published
We didn't care for this soup at all. Tasted like watered down, bland beef stew. item not reviewed by moderator and published
Phenomenal!! item not reviewed by moderator and published
This soup is the best I have ever made. I made it using the directions without changing a thing........excellent. My husband and his cousin who is a soup nut loved it. Cousin took the recipe home. Will definitely make again. item not reviewed by moderator and published
This came out so excellent and delicious! I actually took the recipe from Giada's Family Dinners cookbook, and it was the first recipe in it. Best soup I've ever tasted, this will be a common dish in the future. item not reviewed by moderator and published
Loved it! I added tomato paste and more rosemary, but otherwise made as written. item not reviewed by moderator and published
Delicious. I did add some tomato paste and beef demi-glace to add mor depth of flavor and threw in some frozen peas during the last 10 minutes of simmering. I'm not sure what Giada considers a serving but I halved the recipe. I'm on my fourth bowl now and still have about three more servings to go! Glad I didn't make a full batch!! item not reviewed by moderator and published
My family and I love it!! I've made this soup several times and it's so good. It has become one of our favorite winter meals. I follow the recipe as noted and it comes out delicious every single time. item not reviewed by moderator and published
Loved it… I had slow cooked roast left over from yesterday. I removed all the fat from it and used the broth from it instead of can. I ended up adding a little water to my brother. The fresh parsley and rosemary give it a great taste. item not reviewed by moderator and published
Serves 6? More like 16! My family of 3 had this for dinner, with seconds and we have over a gallon left over. I used 1 lb of ground beef instead of the 1 1/2 lbs of cubed it called for and that worked perfectly well. I also subbed fresh homemade bone broth because cans of broth = yuck! Otherwise followed the directions exactly and it was a simple, wholesome, warming meal! It's good we liked it, because it will make 4 more meals for us at least. item not reviewed by moderator and published

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Lentil Soup With Peas and Ham

Recipe courtesy of Food Network Kitchen