Lentil Soup with Beef

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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.

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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.

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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.

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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.

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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.

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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!

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"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!

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most wonderful soup ever so comforting!!!!!!!!!!!

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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!

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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...;