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Beef Lentil Soup

Best Beef Lentil Soup Recipe

Beef Lentil Soup is a savory, one-pot meal made by simmeringground beef, lentils, and vegetables in a flavorful broth. It often includesingredients like onions, carrots, celery, garlic, and tomatoes, along withseasonings such as thyme, oregano, and bay leaves. The lentils add a richtexture and are a great source of protein and fiber, making this soup bothnutritious and satisfying. It’s a popular comfort food, perfect for coldweather or when you need a filling, healthy meal.
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Prep Time 10 minutes
Cook Time 1 hour
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or stew beef cut into cubes
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks chopped
  • 2 cloves garlic minced
  • 1 cup dry lentils rinsed
  • 1 can 14.5 oz diced tomatoes
  • 6 cups beef broth or chicken broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp lemon juice optional, for added flavor

Equipment

  • Large Soup Pot or Dutch Oven
  • Knife
  • Cutting board
  • Wooden Spoon or Ladle
  • Measuring Cups and Spoons
  • Strainer (optional)
  • Can Opener

Method
 

  1. Cook the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up into smaller pieces as it cooks. If you're using stew beef, brown the pieces on all sides.
  2. Add the Vegetables: Add the chopped onion, carrots, celery, and garlic to the pot with the beef. Cook for about 5-7 minutes, or until the vegetables are softened.
  3. Stir in Tomato Paste and Seasonings: Add the tomato paste, dried thyme, oregano, and bay leaf to the pot. Stir to combine, letting the tomato paste cook for 2-3 minutes to develop a rich flavor.
  4. Add the Broth and Lentils: Pour in the beef broth and add the rinsed lentils. Stir everything together, scraping up any browned bits from the bottom of the pot for added flavor.
  5. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 45 minutes to an hour, or until the lentils are tender and the beef is fully cooked.
  6. Add the Tomatoes: Once the lentils are tender, stir in the can of diced tomatoes. Season the soup with salt, pepper, and lemon juice (if using). Let it simmer for an additional 5 minutes to combine the flavors.
  7. Serve and Enjoy: Remove the bay leaf and ladle the soup into bowls. Serve hot with some crusty bread or a side salad for a complete meal.

Notes

This Beef Lentil Soup can be stored in an airtight container in the fridge for up to 4 days. It's even better the next day after the flavors have had time to meld. You can also freeze leftovers for up to 3 months. To reheat, simply thaw overnight and heat on the stovetop until warmed through.