Beef Lentil Soup
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
Heat the olive oil in a stockpot over medium-high heat. Add stew beef and brown on all sides, about 10 minutes. Remove the browned beef and add celery, onion, garlic, cilantro, and oregano to the pot. Cook until onion is soft, about ten minutes. Add the broth, tomatoes, and browned beef. Bring to a boil, then reduce heat to medium-low, cover, and simmer for one hour. Add lentils and continue to simmer for another 45 minutes. Season to taste with salt and pepper. Turn off heat and add parsley and parmesan; stir well.
Use organic stew beef and vegetables for the healthiest stew possible!
- 30 ml extra virgin olive oil
- 455 g stew beef, chopped into small cubes
- salt and pepper to taste
- 2 large stalks celery, diced
- 2 large carrots, diced
- 1 large onion, diced
- 6 cloves garlic, finely chopped
- 1 g dried cilantro
- 2 g dried oregano
- 2 L beef or chicken broth
- 1 large can diced tomatoes
- 400 g dry lentils
- 15 g fresh parsley, finely chopped
- 40 g grated Parmesan cheese, or to taste
