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Lentil Soup with Beef Recipe

Lentil Soup with Beef

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (279)

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Average Rating:

Total Reviews: 279

Showing 91-100 of 279

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  • on July 16, 2009

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    This recipe makes a lot so you can easily freeze some or serve many. I cook just for me and my husband so I freeze about half of it. It freezes well. I have tried a few store bought beef broths and have had the best results with Swanson Organic Beef broth. Also, I like to use petite diced tomatoes instead of diced. Thank you Giada for another great recipe!

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  • on April 07, 2009

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    I used chicken stock as that was what I had on hand. I also added extra veggies and some baby bella mushrooms. It was excellent and very easy to prepare which is important because I have a three month old! I also made the baked pasta from this episode and loved it as well. Giada's recipes are perfect for moms because they are simple yet retain their sophistication. Keep up the good work!!

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  • on March 31, 2009

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    After I had to fix this recipe it was good, but really 5 stars-as is? No way. I had to add so much to give it flavor, when that is the case I don't make it again. The family enjoyed it, as did I, but Giada-this had no flavor on it's own. I've made so many other things from you-this just didn't measure up and I had such high hope from reading the reviews.

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  • on February 22, 2009

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    I have recurring dreams of the flavors of this hearty soup, and wish I had made more and frozen it. Will make it again and again.

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  • on January 04, 2009

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    I've made this soup twice and each time was wonderful. Full of taste and hearty. It makes a generous amount so I've given some portions to family and they just loved it and insisted on the recipe. Even my husband enjoys this soup and he's never enjoyed lentils before. The fresh herbs really make the difference. I serve the soup with crusty rosemary bread to compliment the fresh rosemary in the soup -yum yum.
    However, I did listen to the other reviewers and made some modifications to the recipe like using less lentils and less diced tomatoes and added a little more veggies. Thanks Giada, this is a recipe is a keeper!

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  • on December 30, 2008

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    I love the spices, but also deglazed the pan with red wine after sauteing the veggies and meat. Added mushrooms and a bay leaf aswell. Will make many more times

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  • on December 20, 2008

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    Perfect soup! Big hit with my four children and husband. I happened to have a package of TWO chuck roasts, so I trimmed all the big pieces of fat, and used both roasts in the recipe (why not?. And I also used the whole 1 pound bag of lentils. I only did this because I didn't want to store 1/2 a cup of lentils after I took 2 cups. It was heartier, chunkier, and more substantial as a meal, and just about perfect in every way, in my opinion. For the record, I think it would be perfect even without the extras I added. :

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  • on November 12, 2008

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    Hearty and flavorful...family loved it. The rosemary and oregano make this special.

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  • on October 20, 2008

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    I have never used lentils before and was not sure what to expect. They seem to take on the flavor of the soup, which is great! My son is a chicken soup only kid and he liked it. Thank u Giada for opening new doors for me!

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  • on October 12, 2008

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    This is by far the best beef based soup I have ever eaten. The rosemary and garlic add great flavor. We eat it at least once a month during the winter. I can make a pot and we have dinner for atleast 3 days (I have a famility of 3. Pair it with a garlic loaf or a good hearty nutty bread and this is a comfort food you can feel good about serving. Thanks Giada.

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