Sunday, April 14, 2013

Souper Sunday #16: Beef Lentil Soup

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There's something about eating lentils that makes me feel like I'm being healthy, no matter what they are mixed together with.


Using this logic, I could add any ingredient to the soup - whipping cream, a bucket of salt, icing sugar - and it would still be healthy.  Lard and potato chip lentil soup?  Sounds nutritious!  French fry and mayo lentil soup?  Nothing wrong there!

I am a big fan of the Amy's brand of lentil soup, and eat them regularly for a lunch at work (side note:  so much so that my co-worker/friend Tyler rolls his eyes at me and says 'Classic Megan' when he sees the can in our lunchroom, and says that if he was to write a book about me it would include a chapter about me eating canned soup.  I'm just really flattered that he's thinking of writing a book about me).  The problem with Amy's soups are that they are so darn expensive (unless you find an amazing $8 per 8-pack deal at my favourite store Costco - score!).  So, I set out to find a copy-cat recipe, and...came up empty-handed.  Instead I've made a lentil soup that bears no resemblance to the Amy's version, but still manages to totally bring it in the 'delicious lentil soup' department.

Beef, lentils, veggies, and broth.  This soup is a cinch to make and is super tasty.  The recipe comes from Giada de Laurentiis' series Everyday Italian.  She never fails!    

Beef Lentil Soup

Serves:  6


  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless beef chuck, cut into 1-inch pieces
  • Salt and freshly ground 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, with juice
  • 2 cups dried lentils
  • 1/3 cup chopped fresh Italian parsley leaves

Heat the olive oil in a large pot over medium-high heat.  Sprinkle the beef with salt and pepper.  Add half of the beef and cook until brown on all sides, about 8 minutes.  Using a slotted spoon, transfer the beef to a bowl.  Repeat with the remaining beef, and transfer to the bowl.  Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot.  Saute until the onions are soft, about 8 minutes.  Return the beef, and any juices from the bowl, to the pot.

Add the beef 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.  Rinse the lentils and add them to the pot.

Cover and continue simmering until the lentils are tender, about 40 to 60 minutes.  Stir in the parsley.  Season the soup, to taste, with more salt and pepper.  Serve hot - enjoy!  

Recipe Source:  Giada de Laurentiis - Everyday Italian

One Year Ago:  Classic Creamy Hummus


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