Lentil Soup with Beef

This is such a hearty soup. Matt loves it because it's loaded with protein and fiber. The flavors are so wonderful and it's the perfect soup for those cold winter nights.

This is a Giada recipe. My adaptation of the recipe is below! The recipe makes a ton. If you're only serving a couple, I'd halve the recipe (unless you want to freeze some).

Enjoy!!!

LENTIL SOUP WITH BEEF

INGREDIENTS:

2 tablespoons olive oil

1 1/2 pounds boneless beef chuck, cut into 1-inch cubes

Salt and freshly ground black pepper

1 1/2 teaspoons crushed red pepper flakes

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 in juice

2 cups (about 11 ounces) lentils, rinsed

2/3 cup elbow macaroni

DIRECTIONS:

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, crushed red pepper and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium. Cover and simmer until the meat is just tender, stirring occasionally, about 30-45 mins. Add the lentils. Cover and continue simmering until the lentils are tender, about 45 minutes. Add the elbow macaroni during the last 15 mins of cooking. Season the soup, to taste, with salt and pepper.

Ladle the soup into bowls and serve. Top with fresh Parmesan cheese!