Beef and Lentil Soup

Ingredients

• olive oil (2 tablespoons)
• beef chuck (1 pound)
• salt (0 )
• pepper (0 )
• onion (1 large)
• carrots (2 large)
• celery (2 large stalks)
• garlic (6 cloves)
• dried cilantro (1.5 teaspoons)
• dried oregano (1 teaspoon)
• chicken broth (64 ounces)
• diced tomatoes (28 ounces)
• dry lentils (2 cups)
• fresh parsley (0.25 cup)
• Parmesan cheese (0.5 cup)

Instructions

1. 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.
2. Add onion, carrots, celery, garlic, cilantro, and oregano to the pot; cook and stir until onion has softened and turned translucent, about 8 minutes.
3. 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.
4. 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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 343
• fat: 9 g
• sats: 3 g
• carbs: 38 g
• fibre: 17 g
• protein: 25 g
• salt: 1.351 g