Lentil Soup with Beef

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Very good healthy soup. I found that it served 12 people, not 6. Other than that, everything was great as written.

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Very easy, quick, and tasty!

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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.

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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.

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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!

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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!

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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?

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As usual, another wonderful recipe from Giada. The only change I made was to add a couple of bay leaves. Will definitely make again.

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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.

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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!