This soup has veggies, beef and lentils which makes it a perfect soup at any time of the year. It's seasoned with dried basil and oregano and served with grated Parmesan cheese on top.
Tuscan Beef and Lentil Soup
Serves 4
1 large onion, chopped
1 clove garlic, minced
2 celery sticks, diced small
2 carrots, diced small
300 grams extra-lean ground beef
3 tablespoons tomato paste
1 15 fl oz can diced tomatoes
1 bay leaf
2 teaspoons dried basil
1 teaspoon dried oregano
Pinch red pepper flakes
4 cups beef broth
1 cup dry red lentils, rinsed
Grated Parmesan cheese
Directions:
Heat a large pot over medium heat. Once hot, add oil and heat for 30 seconds. Then, add onion and sauté until soft and translucent, stirring frequently for about 6 to 8 minutes.
Add garlic, celery and carrots. Sauté one minute.
Add beef and use spoon to break into small pieces. Turn up the heat, stirring and cooking until the meat is nicely browned.
Once cooked through, add tomato paste, diced tomatoes and stir to combine. Add bay leaf, dried basil, dried oregano, red pepper flakes, beef broth and lentils.
Bring to a boil on high heat. Once boiling, turn down heat and simmer soup for 20 minutes.
Season with salt and pepper.
Serve with Parmesan cheese.
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| Tuscan Beef and Lentil Soup |
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