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, 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-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 560.3 Kcal (2346 kJ) | ||
| Calories from fat | 221.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.66g | 38% | |
|---|---|---|---|
| Cholesterol | 77.1mg | 26% | |
| Sodium | 199.37mg | 8% | |
| Potassium | 1245.81mg | 27% | |
| Total Carbs | 45.88g | 15% | |
| Sugars | 4.33g | 17% | |
| Dietary Fiber | 22.04g | 88% | |
| Protein | 39.91g | 80% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 7.8mg | 43% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 185.01 Kcal (775 kJ) | ||
| Calories from fat | 73.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.14g | 38% | |
|---|---|---|---|
| Cholesterol | 25.46mg | 26% | |
| Sodium | 65.83mg | 8% | |
| Potassium | 411.37mg | 27% | |
| Total Carbs | 15.15g | 15% | |
| Sugars | 1.43g | 17% | |
| Dietary Fiber | 7.28g | 88% | |
| Protein | 13.18g | 80% | |
| Vitamin C | 4.2mg | 21% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 2.6mg | 43% | |
| Calcium | 31.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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