Lentil Soup Recipe With Beef

Ingredients:

2 tablespoons of olive oil

500 g beef fillet, chopped

2.5 cm diced salt and pepper to taste

2 large stalks of celery, chopped

2 large carrots, chopped

1 large onion, chopped

6 cloves of garlic, chopped

1 1/2 teaspoons dried cilantro

1 teaspoon dried oregano

2 (900 ml) cans of chicken stock

1 (800 ml) can of diced tomatoes

2 cups dry lentils

1/4 cup chopped fresh parsley

1/2 cup grated Parmesan, or to taste

Cooking:

Heat olive oil in a large saucepan over medium heat until it begins to smoke.

Season the beef with salt and pepper, then gently place in hot oil and fry on all sides until brown, about 8 minutes.

Once browned, put the beef on a plate and set aside, leaving the remaining oil in the pan.

Add celery, carrots, onions, garlic, cilantro and oregano, fry, stirring until the onion softens and becomes translucent, about 8 minutes or more.

Pour in chicken stock, add tomatoes and roast beef.

Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer over low heat until the meat is almost ready, about 1 hour.

After the soup simmer for 1 hour, add the lentils, bring to a boil again and cook until the lentils are soft, about 40 minutes.

Season to taste with salt and pepper, then add parsley.

Sprinkle with parmesan and serve.