Save Recipe Print
Total:
2 hr 15 min
Prep:
15 min
Cook:
2 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

Pairs well with Merlot

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Lentil Soup

Recipe courtesy of Alton Brown

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Lentil Soup

Recipe courtesy of Roger Mooking

Lentil Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Lentil Soup

Recipe courtesy of Ketan Joshi

Lentil Soup

Recipe courtesy of Roger Mooking

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories