Beef Lentil Soup
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Beef Lentil Soup

Servings 4 -6
Author Tempie

Ingredients

  • 1 tbsp . olive oil
  • 1 lb . extra lean ground beef
  • 2 large carrots , peeled and diced
  • 2 large celery stalks , chopped
  • 1 large yellow onion , diced
  • 1 large russet potato , diced into 1/2 inch cubes
  • 4 cups beef stock
  • 1 1/2 cups water
  • 1 cup brown or green lentils (these are the kind found in practically all grocery stores)
  • 1/2 tsp dried rosemary (if using whole rosemary, crush before adding to soup)
  • 1/2 tsp dried oregano
  • 1 tsp salt or to taste , plus freshly ground black pepper
  • grated Grana Padano cheese or Parmigiano-Reggiano cheese for garnishing (optional)

Instructions

  • In a large stockpot, heat one tablespoon of olive oil over medium high heat. Brown the ground beef, breaking it up with a spoon as it cooks. Once the beef is browned, add the carrots, celery, onions, potatoes, beef stock, water, and lentils to the pot. Bring to a boil, turn down to low, and let simmer with lid slightly ajar for about one hour, or until lentils and veggies are tender. In the last 15 minutes of cooking time, add in the herbs, salt and ground pepper.

Notes

If using fresh instead of dried herbs, add 1 1/2 tsp of each.