Crock Pot Beef Lentil Soup
This hearty Crock Pot Beef Lentil Soup is a comforting and flavorful meal that effortlessly comes together with minimal prep time and the magic of slow cooking. Tender beef stew meat, protein-packed green lentils, and a medley of fresh vegetables like carrots, celery, and onion simmer for hours in a rich broth infused with aromatic spices, garlic, and Worcestershire sauce. The result is a nourishing soup with deep, savory flavors elevated by hints of thyme, rosemary, and cumin. Perfect for busy weekdays or cozy weekends, this one-pot wonder is as nutritious as it is delicious. Simply garnish with a sprinkle of fresh parsley for a vibrant finish and pair with crusty bread for a complete, satisfying meal. Enjoy the convenience of this crock pot recipe that’s ideal for meal prep or family dinners!
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Recipe Information
Ingredients
- 1 pound Beef stew meat
- 1 cup Dry green lentils
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 14.5 ounces Diced tomatoes (canned, undrained)
- 6 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Ground cumin
- 0.5 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Add the beef stew meat and brown it on all sides, about 5-7 minutes. Transfer the browned meat to the crock pot.
Rinse the lentils under cold water and pick through them to remove any debris. Add the lentils to the crock pot.
Add the diced carrots, celery, and onion to the crock pot, followed by the minced garlic.
Pour in the canned diced tomatoes (including their juices) and the beef broth.
Stir in the tomato paste, Worcestershire sauce, dried thyme, ground cumin, rosemary, salt, pepper, and bay leaf.
Give everything a good stir to combine all the ingredients evenly.
Set the crock pot to low heat and cook for 8 hours, or until the meat is tender and the lentils are cooked through.
Before serving, remove the bay leaf from the soup. Taste and adjust seasoning with additional salt or pepper as needed.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 9309 mg | 405% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 38.1 g | ||
| Protein | 196.3 g | 393% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 6055 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
