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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 (278)

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Average Rating:

Total Reviews: 278

Showing 61-70 of 278

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  • on January 17, 2010

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    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

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  • on January 17, 2010

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    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.

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  • on January 13, 2010

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    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!

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  • on January 12, 2010

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    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.

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  • on January 11, 2010

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    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!

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  • on January 10, 2010

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    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.

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  • on January 08, 2010

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    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!!

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  • on January 07, 2010

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    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!

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  • on January 07, 2010

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    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! :

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  • on January 05, 2010

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    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...... :-

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