There’s something incredibly satisfying about a bowl of hearty beef lentil soup. It’s one of those meals that warms you from the inside out, especially when the weather cools down. Packed with tender beef chunks, fiber-rich green lentils, and flavorful vegetables, this soup is not only delicious but also nutritious and filling.
I love making this soup when I need a simple yet nourishing meal that can last for days. Plus, it’s loaded with healthy ingredients like carrots, celery, onions, garlic, and green lentils. The crushed tomatoes and beef bouillon give the broth a rich, savory depth that will make you want to grab a second bowl.
Beef Lentil Soup.
Why You’ll Love This Beef Lentil Soup
Not only is this beef lentil soup recipe easy to prepare, but it’s also incredibly versatile. You can make it in a big batch, freeze it, and enjoy it throughout the week. It’s a perfect dish for meal prepping, especially during busy weeks when cooking every night isn’t an option.
The green lentils are a star ingredient here. They’re packed with protein and fiber, making this soup extra filling and a great option for a well-balanced meal. Plus, lentils are an excellent source of iron, which is especially important for energy and overall health. Combined with the protein-rich beef chunks, you’re left with a comforting bowl of soup that’s as hearty as it is healthy.
What Makes This Beef Lentil Soup Nutritious?
Each component of this beef lentil soup adds to its nutritional benefits:
– Beef chunks provide high-quality protein, essential for muscle repair and overall health.
– Green lentils are a great plant-based protein source and are high in fiber, which is important for digestion.
– Carrots, celery, and onions deliver vitamins, antioxidants, and fiber. These vegetables also add a natural sweetness to balance the rich broth.
– Garlic is known for its immune-boosting properties, while adding a burst of flavor.
– Crushed tomatoes offer vitamin C and potassium, enhancing the soup’s nutritional profile.
– Beef bouillon adds a savory depth to the broth, making it incredibly satisfying.
Ingredients:
– 1 lb beef chunks (stew meat works great)
– 1 cup green lentils, rinsed
– 3 carrots, diced
– 3 celery stalks, chopped
– 1 large onion, diced
– 4 garlic cloves, minced
– 1 can (14.5 oz) crushed tomatoes
– 4 cups beef broth (or water with beef bouillon)
– 1 tsp dried thyme (optional)
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Sear the beef: In a large pot, I love this one, heat olive oil over medium heat. Add the beef chunks and brown them on all sides. This step locks in the flavor of the meat and makes the soup more flavorful.
2. Sauté the vegetables: Add the diced onions, carrots, celery, and garlic to the pot. Cook until the vegetables soften and the onions are translucent, about 5 minutes.
3. Add lentils and tomatoes: Stir in the rinsed lentils and crushed tomatoes. Then pour in the beef broth (or water with beef bouillon). Add thyme, salt, and pepper.
4. Simmer the soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 45 minutes, or until the lentils are tender and the beef is cooked through.
5. Adjust seasoning: Taste the soup and adjust salt and pepper if needed. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
6. Serve and enjoy: Ladle the hearty beef lentil soup into bowls and enjoy with crusty bread or a side salad for a complete meal.
My Thoughts
This hearty beef lentil soup is more than just comfort food. It’s a nourishing, protein-packed meal that will keep you full for hours. With its rich broth, tender beef, and nutritious lentils, it’s a perfect dish for cold days or anytime you need a wholesome, filling soup. This recipe is sure to become a family favorite.
Let me know how your soup turns out!
Beef Lentil Soup.
Ingredients
- 1 Pound Stew Meat I used Top Round Steak
- 1 Quart Beef Stock
- 48 Ounces Crushed Tomatoes
- 1 TBSP Beef Bouillon
- 1 Cup Green Lentils
- 3 Carrots
- 3 Celery stalks
- 1 Yellow Onion
- 1 TBSP Italian seasoning
- 1 TBSP Garlic Powder
- Salt To Taste
- Black Pepper To Taste
- Parmesan cheese. optional.
Instructions
- Peel and chop carrots, celery, and onion into 1/4 inch chunks. Set Aside.
- Cut beef into 1 inch cubes, season with salt and pepper.
- Add 2 tablespoons of olive oil to a dutch oven or stock pot. Sear the meat in two batches, until browned evenly on each side. 3-5 minutes per batch. Remove from pot and set aside.
- Add the chopped vegetables to the pot, and cook until the vegetables are softened and the onions are translucent. Season with salt, pepper, and garlic powder., and beef bouillon.
- Add in the beef stock and crushed tomatoes .
- Rinse one cup of green lentils until the water runs clear, add to the pot of soup. Cover and let simmer for 45 minutes to one hour, until the lentils and vegetables are tender. Season with more salt and pepper to taste.
- Serve with crust bread and parmesan cheese if desired.
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