Lentil Soup with Beef
Warm up your soul with this hearty Lentil Soup with Beef, a nourishing one-pot wonder that's as flavorful as it is comforting. Tender chunks of seared beef are paired with earthy brown lentils and a medley of aromatic vegetables, including onions, carrots, and celery, all simmered together in a rich, spiced beef broth infused with oregano, cumin, and a hint of tomato paste. This hearty soup is easy to prepare in just over an hour and is perfect for cozy weeknight dinners or make-ahead meal prep. Garnish with a sprinkle of fresh parsley for a vibrant finishing touch that enhances both flavor and presentation. With its robust flavors and protein-packed nutrients, this beef and lentil soup is a wholesome, satisfying dish your entire family will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 1 cup brown lentils, rinsed and drained
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the beef stew meat to the pot in a single layer and sear until browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, dried oregano, and ground cumin. Stir for 1 minute until fragrant.
Stir in the tomato paste and cook for another 1-2 minutes, allowing it to blend with the vegetables.
Return the seared beef to the pot, along with the rinsed and drained lentils.
Pour in the beef broth, then add the bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and let the soup simmer gently for 45-50 minutes, or until the lentils and beef are tender.
Remove the bay leaf and discard it. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 8325 mg | 362% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 25.0 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4558 mg | 97% | |
*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.
