Lentil Soup with Beef

Total Time:
2 hr 15 min
Prep:
15 min
Cook:
2 hr

Yield:
6 servings
Level:
Easy

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
  • 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
Directions

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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Merlot

Jammy, earthy red wine

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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
I thought this soup was delicious. I did make a few modifications. I added red wine after I'd cooked the veggies about four minutes (about enough wine to cover half of them--1/3 cup or so), and let the wine reduce by half. Then I continued following the recipe. I realized I had half a potato so I threw that in with the lentils because I wanted to use it up--I wouldn't recommend adding potatoes though because they're sort of the same texture as lentils. I added some of mushrooms at the very end after sauteing them in butter--I was really pleased with this addition because otherwise the soup was almost all lentils and beef (I think it could stand an extra carrot or two, if you like veggies). Then I tasted it, and it had a strange heavy taste that I couldn't identify (I suspect because I should have used a lighter red wine, like a Pinot Noir, but all I had was Malbec. Or maybe because I totally forgot to rinse the lentils). I added the juice of one lemon and that brightened it up. item not reviewed by moderator and published
i made this with ground chuck instead and 6 -10oz cans of broth. i think that 3 cans broth and 3 cans water may have been a better choice as i feel it was too salty. other that that, it was tasty and i will play with the recipe if i make it again... item not reviewed by moderator and published
I made this recipe to use as lunch for work, the beef was very tender and it had flavor but I can see how it learns toward the bland side - things to change- make sure to trim the fat from the meat when cubing waaay too many lentils ( I ended up sifting back through it to remove about half of the lentils otherwise this recipe is a good basic start for additions! item not reviewed by moderator and published
Very easy to make and super tasty! Even my hard to please 7 yr. old son enjoyed this! item not reviewed by moderator and published
This recipe is delicious! I only used 4 cans of beef broth and 1 cup of lentils and it was perfect. I can't describe the aroma in the house while this is simmering on top of the stove. We will have some for dinner and I will freeze the rest. A definite winner! item not reviewed by moderator and published
This was a great recipe, easy to make. I had a bag of shredded red cabbage that I added to the vetetables. I started with the leftover corned beef and cabbage broth from St. Patricks Day. This always make a great base for any soup recipe. Beef was very tender item not reviewed by moderator and published
Excellent flavor and wow did the house smell wonderful soup! I followed it exactly other than I used 1 cup of barley (because I like it and 1 cup of lentils. Just right! item not reviewed by moderator and published
This recipe is easy and delicious! I used barley instead of lentil. Also, I added sherry and mushrooms.would highly recommend this recipe! item not reviewed by moderator and published
I thought this soup was very good. It is very hearty and filling. It is super easy to make and I followed the recipe exactly as it is written. I made the mistake of not having everything cut and measured prior to cooking. It didn't hurt anything, it would have just been a little smoother. I will be making this soup again. item not reviewed by moderator and published
I made this last night and it was OK....nothing crazy about it as people indicated on their reviews.The soup had great flavors but nothing to rave about lol....sorry giada. I've made other recipe from you but this wasn't my favorite. item not reviewed by moderator and published
Very easy recipe and the flavor is wonderful, but the consistency if like wall paste. TOO MANY LENTILS. Next time I'll cut amount in half. item not reviewed by moderator and published
Awesome..... I made it today around 2pm it was finished... Ran out to the dr at around 3:30 and when I returned at 5 it was all gone with only 2 spoons left.... I take it my son and his friend enjoyed it... I didn't have carrots so I didn't add but it was delicious .... item not reviewed by moderator and published
This is the second Giada recipe that I have made and I followed the recipe exactly and it's absolutely delicious. Even better than my recipe made with ham. This is my new favorite lentil soup! Thanks Giada!!!! item not reviewed by moderator and published
I put a bottle of Guiness Stout Brown Beer, Mushrooms, and Thyme instead of the Oregano. Also used 1 cup of Lentils and 1 cup of Barley. Watching the food channel is like going to culinary school for free. I have learned so many techniques and what ingredients play well with others. Thanks food network. Love the magazine too. item not reviewed by moderator and published
I give it a 3 as is. I made some changes and my husband loves it. Many of the reviews give it a 5 but they changed it so much, then it is not a 5. I cut the liquid way down, I used 2 knorr home style tubs which is 7 cups stock and I used 1 14oz can diced to mates drained. I used about 3/4 cup of lentils and that was still plenty. I do not like a lot of fresh rosemary so I used 1 tbspoon Italian seasoning instead and 2 teaspoons minched garlic instead of 6 chopped cloves. Overall it's a good base and I would make my version again. I think the original is way too much for 6 servings btw. I have quite a bit evenafter cutting the liquids down. item not reviewed by moderator and published
I've used this recipe ever since I first saw Giada make it, except I use barley as my husband doesn't like lentils. It always comes out great, and everyone (all 7 of us love it! item not reviewed by moderator and published
This soup is fantastic!! I made it tonight for the 1st time and the 3 of us just kept eating -- barely enough left for lunch tomorrow : I added approx. 10 cups of broth. I had to use veggie broth for half of it(ran out of beef and I had to sub dried parsley. It still tasted amazing. Thank you Giada. item not reviewed by moderator and published
I just made this early Christmas Eve morning, 3am, and it turned out amazing. After reading several comments I chose to add potatoes and took out the celery. The veggies were soft, but not mushy and the meat was perfectly cooked. I'm sure that I will make it again! item not reviewed by moderator and published
This is going to feed us for the week! Nice flavor - didn't need to add any extra salt or pepper! Added potatoes, some extra portabellos I had in the fridge and substituted barley for the lentils. I'm sure we'll make this again! item not reviewed by moderator and published
Very good soup, i just made a few changes, less water (i like my soup thicker and added 4 slices of bacon cut into small pieces. Very very delicious, great soup for a cold day. item not reviewed by moderator and published
This recipe was pretty tasty but I still made a few modifications to it... I made a bigger pot of this and always modify it to taste! I used beef stock instead of broth, and added mushrooms too, which added a nice brown depth to the soup. I sprinkled in some sugar at the end to give just a slight hint of sweetness, and also added a couple tablespoons of vinegar. voila! item not reviewed by moderator and published
Just made this for the second time. First time I made it in a crock pot... came out great. This time I cooked it as instructed, but tossed the beef in flour first. Before I added the broth I simmered everything in about a cup of red wine- added a nice, deep flavor. I also added some red potatoes with the lentils and a couple of bay leaves. item not reviewed by moderator and published
Loved the garlic flavor and the beef tastes so tender and all the vegetables really blend this soup. I used leeks instead of onions and also added a small turnip all chopped finely into the soup! item not reviewed by moderator and published
This soup was awesome! The house smelled incredible while it was cooking. I think the next time I am going to make it as a stew over noodles. item not reviewed by moderator and published
This has become a regular dish in fall and winter in our house. It's great as written, but also very good as a stew - I toss the meat in seasoned flour before browning and add cubed red-skin potatoes with the stock. Thickens up nicely and even my 6 and 3 yos love it. item not reviewed by moderator and published
I made this for my family. My boys had never had lentils before. They absolutely loved it. I didn't change a thing. In fact, I had to double the recipe when I made it the second time. It's defiinitely a keeper for the recipe book. item not reviewed by moderator and published
This soup was fine but nothing special. To be honest it smells better than it tastes. It is healthy and hearty though, so if those are your requirements it is perfectly adequate. I found it to be a little on the bland side, even after adding a couple of bay leaves, some chili flakes, tomato paste and some red wine vinegar at the end. I might make it again but not anytime soon. It also makes a huge amount, more like 10-12 servings! item not reviewed by moderator and published
Stayed up late to make this. Im the only one awake. I want to share the excitement with somebody. This soup is on point...This and the Beef and Cannelini bean minestrone...Im trying to get my kids into eating different soups I get tired of making chicken noodle all the time. Giada you're making me look good!!!!!!!! item not reviewed by moderator and published
I loved the taste and quantity of this soup, but found the lentils were crunchy. Was I suppose to soak them first? item not reviewed by moderator and published
i've just made the soup. it's ready to eat, but waiting for hubby to get up. It's really good. It's basically a beef & barley soup with lentils instead of barley - still really good. I did add Kohlrabi, spinach (at the end), fresh thyme (about 5 sprigs) and I quadrupled the rosemary. Also added chili pepper flakes (about a tbsp). I cooked the lentils for about 45 minutes in boiling water then added to soup. Also, added the juice of a lemon and about 3/4 cup white wine at the end for more acidity - also it helps to "brighten" the soup. And added bay leaves (4). It is a great soup base with many choices to add whatever you wish - potatoes, cabbage, green beans or even a different bean. I give it four stars ONLY cause i felt it needed a personal flavour touch added and if you are not much of a cook, it would be good but not GREAT. i'll use it again for a base. item not reviewed by moderator and published
Very good soup. The flavor is fantastic. I did, as usual, tweak it. I added red wine and butter to make it more decadent. Also added a bay leaf. I also added a roux to thicken it up a bit. Loved it. Served with thick italian bread. Very hearty and very delicious. Thanks Giada... item not reviewed by moderator and published
I have had the BEST results with this soup, everyone loves it!!! The one thing I do at the end is take about 2 cups (without beef) and put it in the blender. it gives it a more thick feel and taste without anything creams to make it thicker. I have had more people ask me for this recipe then any other thing I have ever made. YES it does take a lot of broth. item not reviewed by moderator and published
Easy & Excellent! Thanks, Giada, for another yummy recipe. I did manage to exercise a modicum of self-control so added, only, 1 Bay, 1/2 TB. tomato paste and 1/2 tsp. thyme. The second time I doubled everything and gave away to neighbors plus friends who said it was the BEST lentil soup they'd EVER had!! item not reviewed by moderator and published
Excellent! I did add spinach and a little ditalini pasta. And, I always top off a good soup with some grated Parmesan cheese. item not reviewed by moderator and published
Really tasty - made it gluten free with gluten free stock. Kids liked it too! Will definitely make again. item not reviewed by moderator and published
I have been making this for a couple of years now and it is a warm and cozy meal that makes me and my family happy for sure. Serve it with a hearty bread and you have one fantastic meal! item not reviewed by moderator and published
So easy and delicious. I big hit everytime I make it. I have skipped the beef and used mushroom broth a couple of time for friends that don't eat meat. It's wonderful both ways. item not reviewed by moderator and published
Quick, easy and very flavourful. I used left over roast beef which I added at the end and it worked perfectly. item not reviewed by moderator and published
Very easy to prepare and tasty! Followed except used chicken stock instead of beef and it turned out great. Thanks Giada! item not reviewed by moderator and published
Very nice soup and easy to prepare item not reviewed by moderator and published
This Soup is pretty hearty and definitely filling. I didn't celery and added more lentils instead. You can save time by boiling lentils in a small pot with half a cup of water so they become tender before you add them to the soup. I added them in once the meat became tender. Tasty if u add some red pepper or some kind of spice... item not reviewed by moderator and published
Very good healthy soup. I found that it served 12 people, not 6. Other than that, everything was great as written. item not reviewed by moderator and published
Very easy, quick, and tasty! item not reviewed by moderator and published
This is a perfect recipe to make on a lazy weekend and enjoy for the rest of the week, very simple and hearty for the winter. And even though it takes a few hours, there isn't a lot of work to do once the meat is cooked and the veggies are chopped. One note is that this recipe seemed to make much more than 6 servings, probably closer to 10 in my hands. item not reviewed by moderator and published
I love lentils! This is traditional italian new year's fare -- the lentils are supposed to resemble coins so it brings wealth in the new year. I never had problems with lentils being tough -- it could be too much salt in your choice of brand of broth. I almost always cook beans separately and add them after they are cooked. Salt will make many beans tough though. item not reviewed by moderator and published
Haven't tried this one yet but it looks amazing.. Egyptians have their own version of lentil soup which is what I grew up with and this is quite similar in terms of the ingredients, except we puree the majority of it before serving.. A tip to those that had trouble tenderizing the lentils, let them soak overnight before cooking! item not reviewed by moderator and published
I thought this was great, but I used ground beef and pork instead. It was really tasty! As for the lentils, if you add boiling water to a bowl of lentils for 15-20 minutes before cooking, it really helps to tenderize them. Once they have soaked a bit, they tend to take on a little more flavor from the soup. I hope this works for you! item not reviewed by moderator and published
The soup was great however the lentil wouldn't get tender. I used green lentils that I had just purchased from Kroger and ended up boiling them for 3 hours before I finally just gave up. The lentils NEVER got tender. This was my first time cooking with lentils. Can anyone give me any tips on what may have happened with the lentils? item not reviewed by moderator and published
I followed the recipe(but used beef stock instead of beef broth& added the following: 1.Put a sprinkle of Emeril's Bayou Blast on the meat in addition to a little salt and pepper. 2. Deglazed the pot with 1/3 cup of red cooking wine after I took the browned chuck out. 3.Added 3 tsp of Herb OX beef bouillion. If I had added 1 tsp more, it would have been too salty. 4. Added three bay leaves. 5. Added 1 tablespoon of maggies. 6.Threw in 2 dry red chili peppers. 7. I cooked the lentils for an hour and a half to ensure they were tender. This came out well seasoned. Season a little at a time. The beef was very tender & the soup was a little thinner than a robust, rich flavored stew. We loved it. item not reviewed by moderator and published
Awesome soup! I picked up lentils at a market and decided to give them a try...I'm glad I did. The soup was full of flavor, and a pretty healthy meal overall. Will definitely be making again! item not reviewed by moderator and published
Such great flavor out of simply ingredients - awesome! I did not have lentils on hand so I used barely and I am not a huge fan of rosemary so I cut that down to about 1/2 tsp. A keeper, for sure. Thank you Giada item not reviewed by moderator and published
Giada, you did it again! Love the soup, great flavor. The only thing I did diff. was add some orecchiette pasta. Thanks for this delicious recipie. item not reviewed by moderator and published
With a 5 Star rating I expected more as did my family, they all said it was ok but in no means wowed anyone. I'll stick with Ina Gartens Sausage and lentil soup, much more flavorful. item not reviewed by moderator and published
This soup had so much flavor it was perfect! I'm definately going to make it again. I have nothing bad to say about this soup. item not reviewed by moderator and published
I've never made lentil soup before. And with this wonderful recipe, i can't seem to stop eating it! Such a delicious recipe! YUM! Thank you Giada de Laurentiis! ;D item not reviewed by moderator and published
This soup is absolutely the best I've ever made - and you could probably fill an inground pool with the different kinds of soup I've cooked up over the past 30 years! Everyone who tries it asks for the recipe. I usually top it of with a few texas toast croutons and a few shavings of parm-reg or asiago cheese. With a hunk of crusty bread and an olive oil dip - well, it doesn't get any better. Thanks, Giada - you did it again!! item not reviewed by moderator and published
My husband and I are soup lovers and when I read this recipe I had a feeling it was a winner. The recipe more than lived up to my expectations. The combination of herbs along with the vegetables and tasty beef make for the most delicious, satisfying soup ever. Try it, you won't be disappointed. item not reviewed by moderator and published
This soup reminds me of the soups my mom used to make when I was growing up. It's easy to prepare and it made me look like an awesome cook. item not reviewed by moderator and published
Had never made lentil soup... boy was I pleasantly surprised! This recipe and flavor was excellent. Well worth the prep and wait. Meat was deliciously tender, broth was full of flavor. Everyone loved this soup. Will definitely make again and again! item not reviewed by moderator and published
This was wonderful. I had top round steak in my freezer so I used that in place of the chuck and it turned out so tender. I was a little afraid of the lentils as I had never had them before. So I only used 3/4 c and also added about a cup of tiny pasta. I did like the lentils so i will use more the next time I make it -which will be very soon. item not reviewed by moderator and published
This was an excellent way to intoduce Lentils to my teenagers. They LOVED it. Great flavor, easy to make. I used reduced sodium beef broth, and added 1/2 cup burgandy. item not reviewed by moderator and published
This recipe was great!! I made it and my whole family ate it,including my 2 and 4 year old. It was a little too salty so next time I will maybe add just a pinch. item not reviewed by moderator and published
Would not change a thing!!!!! Whole family liked this and we have never eaten Lentil soup. We will make this again and again. Annette - Mint Hill NC item not reviewed by moderator and published
I thought this soup was great. Next time though I won't use as much rosemary and I'll let the parsely cook a little longer. But overall everyone enjoyed it. item not reviewed by moderator and published
I made this soup for dinner after watching Giada's Everyday Italian show and it was sensational! It was just too delicious and I was very proud of myself that my soup came out exactly like Giada's. It was one of the best comfort foods I've ever had! item not reviewed by moderator and published
I have made this soup twice, and I will definitely make it again in the future. I made it pretty much according to recipe with a couple ajustments due to my personal preferences (more carrots than celery, extra lentils for thicker soup). It was so easy and has such great flavor. Add some crusty bread and it is perfect for lunch or dinner. item not reviewed by moderator and published
This soup was fantastic. I made it on a cold winter day and it hit just the spot! Made it exactly as written and tasted just wonderful. Definitely give this one a shot! item not reviewed by moderator and published
Bland City. The soup took twice as long to cook than indicated. The lentils did not cook in 40 minutes, not even in 60 minutes. The broth, canned tomatoes and lentils just robbed the flavor from the beef, herbs, garlic, celery, onions and carrots. Although I halved the recipe it was still too much for two people... I'll be freeezing the leftovers which I'll have to doctor up with even more herbs/veggies when I use it. Unfortunately, there are a lot of portions left.. My husband said he liked it but he didn't ask for seconds. I will never make this again. item not reviewed by moderator and published
My friend gave me a recipe that is very similar to this one years ago so I know that this will be good. Try it with cooked bacon and fried ham just for a change up. The flavor or the carmelization from the ham is very good. I've always added a bay leaf to it and at the very end stir in a good tablespoon of balsamic vinegar. Have also made it with a ring of turkey kielbasa instead of beef. All variations have been excellent!! item not reviewed by moderator and published
I'm a pretty big fan of Giada as it is, but this was wonderful. The only thing I changed was that instead of the rosemary and oregano, I used Italian seasoning because that's what I had. This soup is hearty (just one bowlful has me stuffed...that NEVER happens), inexpensive, nutritious, healthy, and easy. It makes alot (a plus for me....I make big meals and freeze around 2/3 of what I make) and it stores well. This one's a keeper! item not reviewed by moderator and published
As usual, another wonderful recipe from Giada. The only change I made was to add a couple of bay leaves. Will definitely make again. item not reviewed by moderator and published
Lovely base recipe, I replaced broth with stock, upped the celery and carrots, used dried herbs and added a dash of Maggi Seasoning, a half cup or so of red spumonte (my cajun chef moment, lol) and another 14 ozs diced tomatoes ... so hearty, so full of flavor, such the perfect meal for our "Arctic Chill" in Texas! My daughters (21 mo and 6 yrs) and my husband LOVE it too! This recipe is a keeper! :) item not reviewed by moderator and published
I saw this on food network today and had to make it tonight. There's not a thing about it I would change. All bowls were scarfed clean with a nice piece of bread to wipe them out. The dog was bummed...... :-) item not reviewed by moderator and published
The soup was OK but I would use far less lentils as they swell up and made the soup too thick. It serves about 18 not six as stated. Without the lentils it would have been better (But I guess you couldn't call it "Beef Soup with Lentils" then!) Giada usually rocks but this one was a bust. item not reviewed by moderator and published
This was hands-down one of the 10 best foods I have ever eaten/made. I did, however, change it up a bit. I used ground chuck (only one pound) and cooked it and the sofritto at the same time. I also cut WAY back on the rosemary, as I am not a fan. By the time the lentils softened, it had reduced to a very thick, stew-like consistency, and coupled with a hunk of bread, was just the hearty, satifying thing needed on this cold winter eve. item not reviewed by moderator and published
Great soup and easy to make. So tasty. I love Giada's recipes. I would recommend dividing the recipe in half it is only for two people, unless you like lots of leftovers! I actually only used 4 cans of broth and it was great. One thing that I would change is to use half the amount of lentils. 2 cups doesn't seem like much at first, but once they cook and swell up a bit, it almost consumes the soup. You could also add pasta in place of lentils. A smaller pasta shape would work best, such as small shells or ditalini and cook for only 10 mins or until tender. item not reviewed by moderator and published
This was a great soup to eat of after all the rich food consumed from the holidays. I used venison instead of beef as my huisband is a bow hunter. This made it even more lean and hearty,as the venson has no fat. It was 15 degres below zero at our cabin in northwester Wis., so believe me that souop tasted mighty good. item not reviewed by moderator and published
This recipe was very simple and easy to make! I loved It! It is very tasty, and healthy. You just feel so great eating it. Didn't change anything. item not reviewed by moderator and published
Loved this. I made it totally vegetarian with vegetable (low sodium) stock, and added potatoes to give it more heartiness. I put too many lentils in, I will use less last time, and add more stock since the potatoes soak up the stock. I will also likely put peas or corn in next time! So good! item not reviewed by moderator and published
"Amazing, awesome, delicious".....just some of the words from family members used to desribe this soup I made as part of our New Years menu today! Thanks Giada for sharing, this one is a keeper in our family! item not reviewed by moderator and published
most wonderful soup ever so comforting!!!!!!!!!!! item not reviewed by moderator and published
I was watching her make this on her show and I thought "hey my dad used to make this all the time when I was little!" So I decided to make it. I used the really tiny dark green lentils (french lentils) but you can really use any bean. I would soak the beans first though, maybe even over night for bigger beans. I didn't have any fresh herbs so I used all dried and used lots of oregano. You could mix in some shallots too. I also added a splash of balsamic vinegar which made the beef really just melt in your mouth. I think some wild shrooms would also be great. This is a GREAT recipe to play around with because the base is so versitile. Barley or other hard grains would work well too. You can even make it vegetarian! Just omit the beef and after you have the soup part going just throw in some Grillers or another favorite vege-beef alternative! item not reviewed by moderator and published
The soup was great , the only thing i added was a dryed chipotle chilli for a little kick. It was great perfect for our snowy weather...;) item not reviewed by moderator and published
This soup was delicious. I can rarely make a soup without adding a lot of "extra" ingredients to it, but this time I limited myself to just adding 1/4 cup of baby bella mushrooms. The soup was so easy to make and so tastey! :) item not reviewed by moderator and published
aj can barley be used instead of lentils? item not reviewed by moderator and published
I have made this soup several times, and I wouldn't change a thing. Couldn't tell you how well it freezes because there is never any left to freeze. We think it tastes great. item not reviewed by moderator and published
This was a good soup/stew, but I don't know I'd give it 5 stars. I thought it had a bit too many lentils in it, but that was about it. I'd make it again, especially because it's rather healthy for a beef stew, but I can't say it's the best stew I've ever had or made. item not reviewed by moderator and published
This soup is so good! It tastes great and is healthy. I do add a little more broth and 1-2 more carrots and celery each b/c I like a lot of veges. It will need more salt at the end, but wait until then to re-season. So great for a cold night and my 3 year old daughter who is a picky eater even loves it! Just made it for my sis who just had a baby and they loved it as well! item not reviewed by moderator and published
This is the best beef stew I've found on this site thus far. I was worried that it would turn out bland after reading some of the reviews. No way. I even watered the broth down because I didnt have enough. It came out great. Maybe the differnce was that I discovered some kick ass garilc from a farmers market. Whatever the reason, I love Giada. item not reviewed by moderator and published
My husband is not a soup eater, he does not feel soup is a meal, but he changed his mind with your beef and lentil soup . Neither of us had, had lentils before. Thank you for introducing us to another piece in our menu . He thought it was more than enough to fulfill his hunger. I have tried a lot of your other meals you make. I have a file in my computer call Big Oven, it is so easy to go into food network and download a recipe and put it in my recipe file. Keep up the fantastic recipes. My next work is going to be your Lemon Nut Bars. Patricia Carrera item not reviewed by moderator and published
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Recipe courtesy of Food Network Kitchen