lentil beef soup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best lentil beef soup recipe

I’ve been making lentil beef soup for my family for years, and it’s always a hit. The dish originated from Mediterranean cuisine, where lentils and beef were staples in many meals.

The key to this recipe is to use high-quality ingredients, especially the beef, which should be tender and flavorful. I like to use a combination of ground beef and beef cubes to get the right texture.

The lentils add a nice thickness to the soup without making it too heavy. I’ve tried different types of lentils, but brown or green work best for me.

My kids love this soup because it’s comforting and familiar, but also packed with nutrients. As a mom, I appreciate that it’s easy to make in large batches and can be reheated for days without losing its flavor.

I’ve served this soup at family gatherings and potlucks, and it’s always a crowd-pleaser. Whether you’re looking for a hearty meal after a long day or a comforting treat for a cold winter evening, this lentil beef soup recipe is sure to satisfy.

I’ve also found that adding some fresh herbs like parsley or thyme gives the soup a bright and refreshing flavor. This is definitely one of my go-to recipes when I need something comforting and delicious.

Lentil Beef Soup

4.7 from 1001 votes

A hearty and nourishing soup combining tender beef, earthy lentils, and aromatic vegetables in a savory broth. This one-pot meal is perfect for cold days and provides a satisfying balance of protein and fiber.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 pound beef stew meat, cut into 1-inch cubes
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 cup dried brown lentils, rinsed
6 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped for garnish

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add the beef cubes in a single layer and cook for 4 to 5 minutes, turning occasionally, until browned on all sides.
3Remove the beef with a slotted spoon and set aside.
4Reduce heat to medium and add the diced onion, carrots, and celery to the pot.
5Cook for 5 to 6 minutes, stirring often, until the vegetables are softened and the onion is translucent.
6Add the minced garlic and cook for 1 minute more until fragrant.
7Return the browned beef to the pot along with the rinsed lentils, beef broth, diced tomatoes with their juice, dried thyme, and bay leaf.
8Stir everything together and bring the soup to a boil over high heat.
9Once boiling, reduce the heat to low and cover the pot with a lid.
10Let the soup simmer gently for 30 to 35 minutes, or until the lentils are tender and the beef is fork-tender.
11Remove the bay leaf and season with salt and black pepper to taste.
12Ladle the hot soup into bowls and garnish with fresh chopped parsley.
13Serve immediately with crusty bread if desired.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 10g🍬Sugars: 6g🥩Protein: 30g

📝Notes

For a thicker soup, mash some of the lentils against the side of the pot before serving. You can substitute ground beef for stew meat for a quicker version, but reduce the simmering time to 20 minutes.

Watch Video Of How Lentil Beef Soup Works

This lentil beef soup recipe is perfect for any occasion – whether you’re looking for a comforting meal after a long day or a delicious treat for a family gathering.

The best part about this recipe is that it makes large batches easily, so you can enjoy it multiple times throughout the week without getting bored with leftovers.

To store leftover soup, let it cool completely before transferring it to an airtight container in the fridge or freezer.

❓ Frequently Asked Questions About Lentil Beef Soup

Q: What type of lentils should I use in this recipe?

I recommend using brown or green lentils for this recipe. They hold their shape well during cooking and have a slightly firmer texture than red or yellow lentils.

Q: Can I substitute beef with another protein source?

Yes, you can substitute beef with other protein sources like chicken, pork, or even vegetarian options like tofu or tempeh.

Q: How long does the soup take to cook?

The cooking time for this soup will depend on the type of lentils you use and the heat level you prefer. Generally, it takes about 30-40 minutes for the lentils to become tender.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance and store it in the fridge for up to 3 days or freeze it for up to 2 months.

Q: What’s the best way to store leftover soup?

You can store leftover soup in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Similar Posts