A great lunch soup full of protein. I make a batch of this and warm it up all week.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.

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  • Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.

  • After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

342.8 calories; 24.6 g protein; 38.4 g carbohydrates; 36.2 mg cholesterol; 1350.9 mg sodium. Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2009
The only change I made to the recipe was using beef broth rather then chicken. It was wonderful!;-) Read More
(31)

Most helpful critical review

Rating: 3 stars
01/20/2012
40 minutes to cook lentils in a simmer just wasn't long enough. The soup was tasty but with kinda hard lentils it bombed... Read More
(3)
97 Ratings
  • 5 star values: 71
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/04/2009
The only change I made to the recipe was using beef broth rather then chicken. It was wonderful!;-) Read More
(31)
Rating: 5 stars
01/04/2009
The only change I made to the recipe was using beef broth rather then chicken. It was wonderful!;-) Read More
(31)
Rating: 5 stars
02/16/2010
You could add drained cooked hamburger to this instead of beef and I chopped my veges in a small quisinart. I also used rehidrated onion as I forgot onion at the store and 1 T. fresh oregano fresh parsley. 1 bay leaf. Made a double batch w/ large crushed tomatoes I will only use one can next time. It made two pretty good sized pots. Next time I will use my 9qt. cast iron pan on low. Cooked for about 2 hours and could not keep the kids away from it. It freezes beautifully. Read More
(27)
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Rating: 5 stars
01/20/2009
My "I hate vegetables because I'm sure they'll kill me" 11 year old helped make this soup. He and his 9 year old "I'll eat SOME veggies unless they're green" brother both loved the smell as it cooked. I had my 11 year old "try the soup" to see if it was done and he LOVED it. I added more veggies including chopped fresh spinach and a can of beef chunks from Costco instead of the regular beef. I'm trying to eat more legumes and this will be on the top of my legume recipe list now! If the kids will eat it it's all good! Read More
(21)
Rating: 5 stars
02/23/2009
We absolutely loved this. I modified it only slightly - using part chicken broth and part beef stock because that's what I had on hand that needed to be used up. I did not use the cilantro - only parsley. I only added 1 cup of lentils which was plenty for the amount of stock that I added. In the end it was more like a stew. I served it over ditalini pasta with crusty french bread on the side. Delicious! Read More
(15)
Rating: 5 stars
06/16/2009
A fantastic combination! The beef and lentils go so well together. This recipe is a real winner - no changes needed although I substituted beef broth for the chicken broth like many other reviewers. As with many soups/stews it's even better the second day. Read More
(10)
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Rating: 4 stars
03/02/2010
I followed other reviews and used beef and vege broth instead of chicken. I added some frozen corn and peas as well as about 2T Worcestershire. Also I didn't have enough lentils on hand so I did half lentils/ half barley. I'll definitely make it again. Read More
(7)
Rating: 5 stars
10/02/2014
This was a great Fall dinner. I changed the recipe up a bit and used Johnsonville Italian sausage instead of the beef. I did cut the garlic back to 3 cloves (my garlic cloves were really big) and used beef broth instead of chicken. Everyone loved it so much so that I had trouble saving a bit for lunch the next day. I thought the family was going to start licking the pot. Read More
(6)
Rating: 5 stars
12/06/2008
My husband and I loved this soup! It didn't last long in our kitchen and we'll make it again soon! Read More
(6)
Rating: 5 stars
03/12/2012
I did not make the soup exactly because I had different ingredients but it came out great. I used crushed tomatoes instead of fresh diced tomatoes. I also added a beef bouillon cube. I also added about 2 tbsp of Worcestershire sauce and two bay leaves since I had them. Lastly I threw it all in my slow cooker for 5 hours on high. Read More
(5)
Rating: 3 stars
01/20/2012
40 minutes to cook lentils in a simmer just wasn't long enough. The soup was tasty but with kinda hard lentils it bombed... Read More
(3)