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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    286 Reviews
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    Loved it! I added tomato paste and more rosemary, but otherwise made as written.
    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!!
    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.
    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.
    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.
    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.
    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...
    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!
    Very easy to make and super tasty! Even my hard to please 7 yr. old son enjoyed this!
    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!
    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
    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!
    This recipe is easy and delicious! I used barley instead of lentil. Also, I added sherry and mushrooms.would highly recommend this recipe!
    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.
    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.
    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.
    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 ....
    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!!!!
    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.
    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.
    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!
    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.
    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!
    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!
    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.
    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!
    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.
    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!
    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.
    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.
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