1cupbrown or green lentils(these are the kind found in practically all grocery stores)
1/2tspdried rosemary(if using whole rosemary, crush before adding to soup)
1/2tspdried oregano
1tspsalt 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.