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Beef And Lentil Soup Recipe

Beef and Lentil Soup

iamwinfred
This beef and lentil soup is the cozy, filling pot to reach for when the days get short. Tender cubes of chuck roast simmer low and slow until they melt into a savory tomato broth with earthy lentils, sweet carrots, and celery. A shower of Parmesan and fresh parsley finishes each bowl, making it a complete meal with no sides required.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 360 kcal

Equipment

  • Large Dutch oven or heavy 6 to 8 quart pot with a lid A heavy pot with a tight fitting lid makes the biggest difference
  • Sharp chef's knife
  • Cutting board
  • Fine-mesh strainer For rinsing the lentils
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons
  • Box grater or rasp grater For the Parmesan

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound beef chuck roast 455g, trimmed and cut into 1-inch cubes
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 2 large celery stalks diced
  • 2 large carrots peeled and diced
  • 1 large yellow onion diced
  • 6 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 8 cups low sodium beef bone broth 2 quarts or 1.9L
  • 1 can (28 ounces) diced tomatoes 795g, with their juices
  • 1 1/2 cups dried green lentils or brown lentils rinsed and picked over
  • 1/4 cup fresh parsley chopped
  • 1/2 cup Parmigiano Reggiano freshly grated, for serving

Instructions
 

  • Trim hard fat from the chuck roast and cut into 1-inch cubes. Pat very dry with paper towels.
  • Dice the celery, carrots, and onion into small even pieces and mince the garlic. Chop the parsley and grate the Parmesan, then refrigerate both for the end.
  • Rinse the lentils under cold running water in a fine mesh strainer and pick out any small stones or debris. Measure out the broth, herbs, and bay leaves.
  • Heat the olive oil in a Dutch oven over medium high heat for about 2 minutes until it shimmers. Season the beef with salt and pepper.
  • Add the beef in a single layer, working in two batches if needed so the pot is not crowded. Brown undisturbed for 2 minutes, then turn and continue for about 8 minutes total until deeply golden on most sides. Transfer to a plate.
  • Reduce heat to medium and add the celery, carrots, and onion to the same pot. Cook for about 8 minutes, stirring often, until the onion is soft and translucent, scraping up the browned bits.
  • Stir in the garlic, oregano, thyme, and bay leaves. Cook for 1 minute just until the garlic smells fragrant, so it does not burn.
  • Pour in the beef broth and diced tomatoes with their juices. Return the browned beef and any collected juices to the pot and bring to a boil over high heat.
  • Reduce heat to medium low, cover, and simmer for 1 hour, stirring every 15 minutes or so. Skim off any foam and check that the beef is just beginning to turn tender.
  • Stir the rinsed lentils into the soup, making sure they are fully submerged. Cover and simmer for 35 to 40 minutes, stirring now and then, until the lentils are tender but still hold their shape and the beef pulls apart easily.
  • If the soup is too thick, stir in 1/2 to 1 cup of water or extra broth to loosen it.
  • Remove and discard the bay leaves. Taste and add more salt and pepper as needed, remembering the Parmesan will add saltiness. Stir in the parsley and rest off the heat for 5 minutes.
  • Ladle into warm bowls, making sure each serving gets plenty of beef and lentils. Sprinkle each bowl with freshly grated Parmigiano Reggiano and serve right away.

Notes

  • Pat the beef dry before browning: surface moisture prevents browning, and browning is where much of the flavor comes from.
  • Do not crowd the pot when browning the beef; work in batches so the cubes sear instead of steam.
  • Rinse and sort the lentils: a quick rinse removes dust and a quick look catches any small stones.
  • Add the lentils only after the beef has simmered; lentils cooked for the full two hours would turn to mush.
  • Be patient with the tomatoes: the acid can slow lentils from softening, so give them the full time if they are still firm.
  • Season at the end: broth, canned tomatoes, and Parmesan all add salt, so taste before adding more.
  • Stick with brown or green lentils; red lentils break down completely and will turn the soup into a thick puree.
  • Brighten the finished pot with a small splash of red wine vinegar or lemon juice to wake up all the flavors.
  • Storage: cool for about 30 minutes, then refrigerate within 2 hours in airtight containers for up to 4 days, or freeze in portions for up to 3 months.
  • Reheat gently over medium low heat with a splash of broth or water to loosen, since the soup thickens as it rests.

Nutrition

Serving: 1BowlCalories: 360kcalCarbohydrates: 30gProtein: 23gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 600mgPotassium: 850mgFiber: 7gSugar: 7gVitamin A: 60IUVitamin C: 20mgCalcium: 10mgIron: 20mg
Keyword beef and lentil soup, chuck roast soup, cold weather soup, hearty beef soup, lentil soup recipe
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