There were some girls over at one of my favorite cooking forums (the Nest’s What’s Cooking board) talking about recipes for lentil soup, which is where I got this one. It’s one of Giada DeLaurentiis’ recipes (and you can’t go wrong with Giada), and it’s thick, hearty and full of flavor. I think it would be perfect for a nice chilly Fall day or cold Winter night! I had never had lentils before and was definitely pleased with their taste/texture. I think they added a lot to this soup! I will definitely be making this again…soon!
Lentil Soup with Beef
-Giada DeLaurentiis
2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves
Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. 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. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
(This makes A LOT of soup, so plan for company that night!)
That is a BEAUTIFUL bowl of soup.
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Comment by Cate — August 22, 2008 @ 12:11 PM
This looks so good! You could def freeze your leftovers and save for a busy night where you are craving a home cooked meal.
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Comment by Niki — August 22, 2008 @ 12:38 PM
That soup has me dreaming of fall now! Its going on my must make list of recipes right now!
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Comment by BMK — August 22, 2008 @ 12:40 PM
I LOVE lentils. They’re so comforting and healthy.
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Comment by Kira — August 22, 2008 @ 7:10 PM
I can’t wait for Fall and Winter! Your soup looks so tasty and warming.
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Comment by Lynne — August 23, 2008 @ 5:31 AM
So… we’re having this with the drinks when I come down, right?? 🙂
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Comment by hornedfroggy — August 23, 2008 @ 4:14 PM
This sounds yummy! I think I am going to make this tomorrow!
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Comment by Jenna — September 2, 2008 @ 2:19 PM
This looks so yummy. I think I am going to make it tomorrow!
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Comment by Jenna — September 2, 2008 @ 2:20 PM
I can’t help it! I modify every recipe to my own taste! Every year I like to have Beans or Lentils for Good Luck and Prosperity in the New Year. This year, Giada’s recipe caught my eye! This is how I modified it and the results were outstanding! I used the Large Middle Eastern Lentils in the one pound bag. I had a piece of uncut smoked bacon in the fridge, so I threw that in when I was sauteeing the vegetables. I used Organic Chicken Broth (Not the low salt version). I used dried thyme as I didn’t have fresh in the house. I used ditali pasta instead of elbow noodles. I also took a small head of escarole sliced thin, and threw that in shortly after I added the pasta. And finally, I sprinkled the soup with a few drops of regular old white vinegar, in addition to the oil and parmesan called for in the recipe. I use a little vinegar in Split Pea soup too and I don’t know why, but it just adds a little brightness and very slight sweetness that I think compliments bean soups! Don’t hesitate to make this hearty and satisfying soup. It is going into my permanent recipe file!
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Comment by Dona — January 1, 2009 @ 3:05 PM