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Beef and Lentil Soup
Make a comforting beef and lentil soup with just five main ingredients. It's hearty, delicious, and perfect for any season.
Course
Soup
Cuisine
American
Keyword
beef chunks, carrots, lentils
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
6
Calories
678
kcal
Author
Corrie
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.
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.
Nutrition
Calories:
678
kcal
|
Carbohydrates:
115
g
|
Protein:
50
g
|
Fat:
2
g
|
Saturated Fat:
0.3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
0.4
g
|
Sodium:
12
mg
|
Potassium:
1834
mg
|
Fiber:
59
g
|
Sugar:
4
g
|
Vitamin A:
75
IU
|
Vitamin C:
8
mg
|
Calcium:
108
mg
|
Iron:
14
mg