Lentil soup with beef

The perfect soup for a cozy evening at home.

Chicken 311 (photo credit: Bob Fila/Chicago Tribune/MCT)
Chicken 311
(photo credit: Bob Fila/Chicago Tribune/MCT)
2 tablespoons olive oil1 ½ pounds boneless beef chuck, cut into 1-inch cubesSalt and freshly ground black pepper3 large celery stalks, chopped2 large carrots, peeled and chopped1 large onion, chopped6 garlic cloves, chopped1 ½ teaspoons chopped fresh rosemary leaves1 ½ teaspoons dried oregano6 (14-ounce) cans beef broth1 (28-ounce) can diced tomatoes in juice2 cups (about 11 ounces) lentils, rinsed1/3 cup chopped fresh Italian parsley leaves
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