Beef and Lentil Soup So Tasty

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Beef and Lentil Soup

"A amazing lunch soup complete of protein. I make a batch of this and heat it up all week."

Ingredients :

2 tablespoons olive oil
1 pound pork chuck, cut into 1-inch cubes
salt and pepper to flavor
2 big stalks celery, chopped
2 huge carrots, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 half teaspoons dried cilantro
1 teaspoon dried oregano
2 (32 ounce) cartons bird broth
1 (28 ounce) can diced tomatoes
2 cups dry lentils
1/4 cup chopped sparkling parsley
1/2 cup grated Parmesan cheese, or to flavor

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H15M

Heat the olive oil in a large pot over medium-high heat till it starts to smoke. Season the red meat with salt and pepper, then lightly location into the new oil, and brown on all facets, approximately 8 minutes. Once browned, cast off the pork and set apart, booking the remaining oil within the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir till the onion has softened and turned translucent, about 8 mins more.
Pour in the bird broth, tomatoes, and browned pork. Bring to a boil over high heat, then lessen warmness to medium-low, cover, and simmer till the meat is beginning to show gentle, approximately 1 hour.
After the soup has simmered 1 hour, add the lentils, get better, and retain simmering till the lentils are smooth, approximately forty minutes. Season to flavor with salt and pepper, then stir inside the parsley. Sprinkle with Parmesan cheese to serve.

Notes :

Try using a Reynolds® slow cooker liner to your gradual cooker for simpler cleanup.

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