Warm and hearty, this Beef and Lentil Soup is a wholesome dish brimming with tender beef, earthy lentils, and a medley of vegetables in a flavorful broth. Perfect for cold days or when you crave a protein-packed meal, this recipe offers comfort in every bite.
Ingredients
For the Beef:
- 1 pound beef chuck, cubed (or ground beef for a quicker version)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup:
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup dry green or brown lentils, rinsed and drained
- 6 cups beef broth (low-sodium recommended)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 teaspoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
Garnish (Optional):
- Fresh parsley, chopped
- Shaved Parmesan cheese
- Crusty bread or crackers
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons