Ingredients
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2 tablespoons extra-virgin olive oil
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1 pound beef stew meat, cut into bite-size pieces
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1 medium onion, diced
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2 stalks celery, chopped
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3/4 cup minced fresh cilantro, divided, plus more for garnish
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3/4 cup minced fresh parsley, divided
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8 cups water
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1 28-ounce can crushed tomatoes
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1 cup dry brown or green lentils, rinsed
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1 cup no-salt-added canned chickpeas, rinsed
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1 tablespoon ground pepper
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2 teaspoons ground ginger
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1 1/2 teaspoons salt
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground cinnamon
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1 cup fideo noodles or broken vermicelli
Directions
- Heat oil in a large pot over medium heat. Add beef, onion, celery and ¼ cup each cilantro and parsley. Cook, stirring occasionally, until the beef is browned and the onion and celery are softened, about 10 minutes.
- Add water, tomatoes and their juice, lentils, chickpeas, pepper, ginger, salt, turmeric and cinnamon to the pot. Bring to a boil over high heat, then reduce heat to a simmer. Cook, covered and stirring once or twice, until the beef and lentils are tender, about 45 minutes.
- Stir the soup well; add noodles. Cook over medium-high heat, stirring occasionally, until the noodles are tender, 5 to 7 minutes. Stir in the remaining ½ cup each cilantro and parsley. Serve garnished with more cilantro, if desired.
