Beef and Lentil Soup

Name: Beef and Lentil Soup
Total time: 145
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 pound beef chuck, cut into 1-inch cubes; salt and pepper to taste; 1 large onion, chopped; 2 large carrots, chopped; 2 large stalks celery, chopped; 6 cloves garlic, chopped; 1.5 teaspoons dried cilantro; 1 teaspoon dried oregano; 2 (32 ounce) cartons chicken broth; 1 (28 ounce) can diced tomatoes; 2 cups dry lentils; 0.25 cup chopped fresh parsley; 0.5 cup grated Parmesan cheese, or to taste

Recipe by KELLY614 from allrecipes.com

Dinner 2 Hr. 25 Mins.

Ingredients

8 servings

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2 tablespoons olive oil
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1 pound beef chuck, cut into 1-inch cubes
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salt and pepper to taste
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1 large onion, chopped
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2 large carrots, chopped
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2 large stalks celery, chopped
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6 cloves garlic, chopped

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1.5 teaspoons dried cilantro
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1 teaspoon dried oregano
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2 (32 ounce) cartons chicken broth
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1 (28 ounce) can diced tomatoes
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2 cups dry lentils
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0.25 cup chopped fresh parsley
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0.5 cup grated Parmesan cheese, or to taste

Instructions

Heat olive oil in a large pot over medium-high heat until it begins to smoke. Season beef with salt and pepper, then gently add to the pot until browned on all sides, about 8 minutes. Transfer beef to a plate and reserve remaining oil in the pot.
Add onion, carrots, celery, garlic, cilantro, and oregano to the pot; cook and stir until onion has softened and turned translucent, about 8 minutes.
Pour in chicken broth and tomatoes, then return beef to the pot and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until beef is beginning to turn tender, about 1 hour.
Add lentils, then cover and simmer until lentils are tender, about 40 minutes. Season again with salt and pepper, then stir in parsley. Sprinkle with Parmesan cheese to serve.