Warm up your soul with this hearty beef and lentil soup, a delightful fusion of tender beef stew meat and nutritious lentils. Packed with vegetables and aromatic spices, this one-pot wonder offers a satisfying meal for any day of the week.
Ingredients:
For the Soup Base:
- 1 lb beef stew meat, cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup dried lentils (green or brown), rinsed
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Roasted Carrots:
- 2 large carrots, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions:
- Roast the Carrots:
- Preheat your oven to 400°F (200°C).
- Toss the carrot pieces with olive oil, salt, and pepper.
- Spread them on a baking sheet in a single layer.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- Prepare the Soup Base:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add diced onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Cook the Beef:
- Add the cubed beef stew meat to the pot.
- Season with salt and pepper.
- Cook until the beef is browned on all sides, about 7-8 minutes.
- Add Vegetables and Lentils:
- To the pot, add diced carrots, celery, and rinsed lentils.
- Pour in the beef broth.
- Add the bay leaf and dried thyme.
- Simmer the Soup:
- Bring the mixture to a boil.
- Reduce heat to low, cover, and let it simmer for 1 to 1.5 hours, or until the lentils and beef are tender.
- Finish the Soup:
- Once cooked, remove the bay leaf.
- Adjust seasoning with salt and pepper as needed.
- Stir in the roasted carrots.
Serving Suggestions:
Ladle the soup into bowls and serve with crusty bread or a light salad for a complete meal. This soup pairs wonderfully with a glass of robust red wine, enhancing the rich flavors of the dish.
Enjoy your comforting bowl of beef and lentil soup!