Beef and Lentil Soup
2 tbsp olive oil
1 lb beef chuck, cut into 1 inch pieces
salt and pepper to taste
2 stalks celery chopped
2 carrots chopped
1 large onion chopped
6 cloves garlic chopped
1 1/2 tsp dried cilantro or handful chopped fresh
1 tsp dried oregano
2 (32 oz) cartons beef stock
1 can diced tomatoes
2 cups dried lentils
1/4 c parsley chopped (optional)
1/2 c grated parmesan cheese (optional)
Heat oil in large pan. Season meat and brown on all sides - remove from pan set aside
Add onion, celery, carrots, garlic, cilantro and oregano and cook until onion is translucent about 8 minutes.
Pour beef broth, tomatoes and beef into pot. Bring to a boil and then simmer covered for 1 hour.
After 1 hour, add lentils and recover simmer for 40 minutes. Season to taste with salt and pepper and then stir in parsley. Sprinkle with parmesan cheese to serve.
