Beef and Lentil Soup
Cozy up with a hearty, nutritious bowl of Beef and Lentil Soup! This recipe is packed with wholesome ingredients, making it the perfect comfort food for chilly days.
Ingredients
- 1 lb ground beef (or diced stew meat)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup green or brown lentils, rinsed
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup kale or spinach, chopped (optional)
- Fresh parsley, chopped (for garnish)
Instructions
1. Brown the Beef
- Heat a large pot over medium heat.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- If using stew meat, brown the pieces on all sides.
- Drain any excess fat, if necessary, and set the beef aside.
2. Sauté the Vegetables
- In the same pot, add the chopped onion, carrots, and celery.
- Sauté for 5–7 minutes, or until the vegetables become tender.
- Add the minced garlic and cook for an additional minute, stirring frequently.
3. Add Lentils and Broth
- Return the beef to the pot.
- Stir in the rinsed lentils, diced tomatoes, beef broth, thyme, cumin, bay leaf, salt, and pepper.
- Bring the mixture to a boil.
4. Simmer the Soup
- Reduce the heat to low and let the soup simmer for 30–40 minutes, or until the lentils are tender.
- If using kale or spinach, stir it in during the last 5 minutes of cooking.
5. Serve and Enjoy
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
- Customizations: Swap beef for ground turkey or chicken for a lighter version.
- Make it Heartier: Add a handful of barley or diced potatoes to the soup.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
This Beef and Lentil Soup is a nutritious and filling dish that’s as comforting as it is delicious. Perfect for warming up on a cold day!