Beef and lentil soup is a tasty and filling meal that is perfect for cold days or when you just want something comforting. This soup has everything you need: juicy beef chunks, hearty lentils, and yummy veggies.
Plus, it's easy to make. You just throw everything into a pot and let it cook. And the best part? It's good for you, too! So, if you're looking for a simple, delicious, and nutritious dish, this beef and lentil soup is for you.
Table of Contents
Why This Recipe Works
Firstly, this beef and lentil soup is like a complete meal in a bowl. You've got protein from the beef and lentils, fiber from the veggies and lentils, and lots of flavor from the spices. You don't have to make anything else to go with it unless you want to. This makes it a great choice for busy days when you don't have much time to cook but still want something wholesome.
Secondly, this recipe is super flexible. If you don't have all the veggies listed, you can swap them out for what you do have. No beef? Use chicken or make it vegetarian by leaving out the meat altogether. You can even change the spices to fit what you like. This soup is very forgiving, which makes it perfect for people who are new to cooking or just want a fuss-free meal.
Ingredients
Beef chunks: this adds richness and protein to the soup. You can also use chicken or turkey as substitutes.
Lentils: they're high in fiber and protein. You could use split peas or chickpeas instead.
Carrots: for sweetness and color. Parsnips are a good substitute.
Onion: for flavor. You can use shallots or leeks if you prefer.
Chicken or Beef Broth: serves as the base of the soup. Vegetable broth works too.
Tips
- Soak lentils: If time allows, soak lentils for a couple of hours before cooking to speed up the cooking time.
- Skim the fat: After the first boil of beef, skim off any excess fat for a healthier option.
- Season at the end: Always taste and adjust salt and pepper at the end to avoid over-seasoning.
- Add greens: Spinach or kale can be added for extra nutrition. Add them near the end of cooking.
- Freeze it: This soup freezes well. Store in airtight containers and consume within a month.
How to Serve
This hearty beef and lentil soup can be a stand-alone meal or can accompany a lighter dish like a salad or a sandwich. It's filling and offers a well-rounded nutritional profile.
- Serve with crusty bread to soak up the broth.
- Sprinkle some grated Parmesan cheese on top for extra flavor.
- If you like it spicy, a dash of hot sauce can really elevate the soup.
Similar Recipes
Beef and Lentil Soup
Ingredients
- 1 pound beef chunks
- 1 cup lentils
- 2-3 medium-sized carrots chopped
- 1 large onion diced
- 4 cups chicken or beef broth
- Salt and pepper to taste
- Optional: garlic spices, greens like spinach or kale
Instructions
- In a large pot, brown the beef chunks over medium heat.
- Remove beef and set aside. In the same pot, sauté the onions until translucent.
- Add carrots to the pot and stir.
- Put the beef back in, add lentils, and pour in the broth.
- Bring to a boil, then reduce heat to a simmer.
- Cook until lentils and beef are tender, about 30-45 minutes.
- Optionally add garlic, spices, or greens, and cook for an additional 5 minutes.
- Season with salt and pepper to taste before serving.
Nutrition
Notes
- Soak lentils: If time allows, soak lentils for a couple of hours before cooking to speed up the cooking time.
- Skim the fat: After the first boil of beef, skim off any excess fat for a healthier option.
- Season at the end: Always taste and adjust salt and pepper at the end to avoid over-seasoning.
- Add greens: Spinach or kale can be added for extra nutrition. Add them near the end of cooking.
- Freeze it: This soup freezes well. Store in airtight containers and consume within a month.
I use Beef Summer Sausage, cut into bites, in a similar Lentil casserole, and find it wonderful. I'll see if there's anything in this recipe I can export to that other recipe.