Lentil soup with beef

The perfect soup for a cozy evening at home.

By GOURMETKOSHERCOOKING.COM
June 27, 2011 15:56
1 minute read.
CHICKEN SOUP for the bowl.

Chicken 311. (photo credit: Bob Fila/Chicago Tribune/MCT)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

LENTIL SOUP WITH BEEF

2 tablespoons olive oil
1 ½ pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 ½ teaspoons chopped fresh rosemary leaves
1 ½ teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

Be the first to know - Join our Facebook page.


1. Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper.

2. Add half of the beef and cook until brown, about 8 minutes.

3. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef.

4. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Sauté until the onions are translucent, about 8 minutes.

5. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice.



6. 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.

7. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes.

8. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve
.

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR