A hearty and cozy soup featuring tender beef, protein-packed lentils, and sweet roasted carrots, topped with dollops of creamy cheese and crunchy toast bites.
Ingredients:
1 lb beef stew meat, cubed
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 cup dried lentils (green or brown), rinsed
6 cups beef broth
1 bay leaf
1 teaspoon dried thyme
Salt and pepper, to taste
Roasted Carrots:
2 large carrots, cut into bite-sized pieces
1 tablespoon olive oil
Salt and pepper, to taste
Toppings:
1/4 cup cream cheese, softened (for dolloping)
Toasted bread cubes or croutons
Fresh parsley, chopped (optional)
Directions:
Roast the Carrots:
Preheat oven to 400°F (200°C).
Toss the carrot pieces in olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized. Set aside.
Prepare the Soup:
In a large pot, heat olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-6 minutes. Remove beef and set aside.
In the same pot, add the onions, garlic, carrots, and celery. Sauté for 5 minutes, or until softened.
Add the lentils, beef broth, bay leaf, and thyme. Return the beef to the pot, then bring to a boil.
Reduce heat to a simmer, cover, and cook for 45-50 minutes, or until lentils are tender and beef is fully cooked. Season with salt and pepper.
Serve:
Ladle the soup into bowls and top with a few roasted carrot pieces, dollops of cream cheese, and a sprinkle of toasted bread cubes.
Garnish with fresh parsley if desired, and enjoy warm.
This comforting soup is perfect for chilly days, blending earthy lentils, rich beef, and creamy toppings with a slight crunch from the toast bites. Enjoy!
