I use pesto as a topping instead of nuts. And I double the ingredients.
Lentil soup with beef
Food network-Giada Ingredients [] 2 tablespoons olive oil [] 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes [] Salt and freshly ground black pepper [] 3 large celery stalks, chopped [] 2 large carrots, peeled and chopped [] 1 large onion, chopped [] 6 garlic cloves, chopped [] 1 1/2 teaspoons chopped fresh rosemary leaves [] 1 1/2 teaspoons dried oregano [] 6 (14-ounce) cans beef broth [] 1 (28-ounce) can diced tomatoes in juice [] 2 cups (about 11 ounces) lentils, rinsed [] 1/3 cup chopped fresh Italian parsley leaves Instructions: 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 ...
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