Beef and Lentil Soup

Ingredients

• 2 tablespoons olive oil
• 1 pound beef chuck , cut into 1-inch cubes
• salt and pepper to taste
• 1 large onion , chopped
• 2 large carrots , chopped
• 2 large stalks celery , chopped
• 6 cloves garlic , chopped
• 1.5 teaspoons dried cilantro
• 1 teaspoon dried oregano
• 2 cartonss chicken broth , 32 ounce
• 1 can diced tomatoes , 28 ounce
• 2 cups dry lentils
• 0.25 cups chopped fresh parsley
• 0.5 cups grated Parmesan cheese , or to taste

Instructions

1. 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. 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. 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. 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.