This soup is hearty & delicious! It started out with lentils only, but I decided to add the meat for a more protein packed dinner, after my more intense workout days. It’s a great cold weather comfort soup that smells divine, & gives you plenty of leftovers, which actually taste better the next day!
2 tablespoons olive oil
1.5 LBS beef or bison stew meat
3 celery stalks, chopped
2 carrots, peeled & chopped
1 onion, chopped
6 cloves garlic, finely chopped
salt & pepper to taste
1.5 teaspoons fresh rosemary, finely chopped
1.5 teaspoons dried oregano
84 oz low sodium beef broth
1 (28 oz) can diced tomatoes, undrained
2 cups lentils
1/3 cup fresh parsley, chopped
Heat the oil in a dutch oven or large pot, over medium-high heat. Sprinkle the beef with salt & pepper, & add half of it, cooking until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl, & repeat this with the other half. Add the celery, carrots, onion, garlic, rosemary, & oregano to the pot. Sauté about 8 minutes. Return the beef to the pot, & add the broth & tomatoes. Bring to a boil. Reduce the heat, cover, & simmer for about an hour, until the meat is tender. Now add the lentils, cover, & continue simmering for 40 minutes. Stir in the parsley, & season with salt & pepper to taste.