Picture yourself enveloped in the comforting aroma of a hearty Beef Lentil Soup simmering on the stove.
This easy-to-make dish promises warmth and satisfaction, making it a beloved favorite for cozy evenings.
As the beef browns and the lentils soak up savory flavors, each ingredient harmoniously melds into a rich, soothing broth.
Let’s bring this dish to life and enjoy a bowl of homey goodness together.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
- 1 ladle
Ingredients
- 1 pound beef chuck, cut into 1-inch cubes
- 1 cup lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons parsley, chopped
Cook & Prep Time
To manage your time efficiently while preparing Beef Lentil Soup, here’s a timeline based on the provided prep, cook, and resting times:
Timeline:
- Reading and Setup (10 minutes)
- Read through the entire recipe to familiarize yourself with the steps.
- Gather all necessary ingredients and equipment (large pot, cutting board, knife, wooden spoon, ladle).
- Prep Work (20 minutes)
- Cut 1 pound of beef chuck into 1-inch cubes.
- Dice 1 large onion.
- Slice 2 carrots and 2 celery stalks.
- Mince 4 cloves of garlic.
- Rinse and drain 1 cup of lentils.
- Measure other ingredients: olive oil, canned diced tomatoes, beef broth, bay leaves, dried thyme, salt, black pepper, and parsley.
- Cooking (1 hour 30 minutes)
- Minute 0: Heat olive oil in the pot over medium-high heat.
- Minute 2: Add beef cubes to the pot, browning on all sides (about 5-7 minutes).
- Minute 9: Remove the browned beef and set aside.
- Minute 10: Add diced onion, sliced carrots, and celery to the pot, cooking until soft (about 5 minutes).
- Minute 15: Stir in minced garlic and cook for an additional minute.
- Minute 16: Add lentils, diced tomatoes, beef broth, bay leaves, thyme, salt, and pepper.
- Minute 18: Return the beef to the pot, bring to a boil.
- Minute 20: Reduce heat to low, cover, and let simmer for 1 hour, stirring occasionally.
- Resting and Serving (10 minutes)
- Minute 80: Remove bay leaves and taste, adjusting seasoning if necessary.
- Minute 82: Let the soup rest for 10 minutes before serving.
- Minute 92: Garnish with chopped parsley and serve.
This timeline allows for smooth progression between steps and accounts for any small adjustments you may need to make on the fly. Enjoy your cooking!
Recipe Instructions
Heat olive oil in a large pot over medium-high heat.
Add beef cubes and brown on all sides, then remove from the pot and set aside.
In the same pot, add onion, carrots, and celery, cooking until vegetables are soft.
Stir in garlic and cook for an additional minute.
Add lentils, diced tomatoes, beef broth, bay leaves, thyme, salt, and pepper to the pot.
Return the beef to the pot and bring the mixture to a boil.
Reduce heat to low, cover, and let simmer for 1 hour, stirring occasionally.
Remove the bay leaves and adjust seasoning to taste.
Let the soup rest for 10 minutes before serving.
Garnish with chopped parsley before serving.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread to soak up the delicious broth.
- Green Salad: Pair with a fresh green salad for a light and invigorating contrast.
- Mashed Potatoes: Serve over creamy mashed potatoes for a heartier meal.
- Rice Pilaf: Offer alongside a side of rice pilaf for an added texture and flavor.
- Grilled Vegetables: Complement the soup with some grilled vegetables to enhance the meal’s nutritional value.
Storage
To store Beef Lentil Soup, let it cool completely.
Then refrigerate in airtight containers for up to 3 days.
For longer storage, freeze for up to 3 months.
Freezing
To freeze Beef Lentil Soup, allow it to cool completely.
Then transfer to airtight containers or freezer bags.
Label with the date.
Freeze for up to three months for ideal freshness.
Reheating
To reheat Beef Lentil Soup, warm it gently on the stovetop over low heat.
Stir occasionally.
Alternatively, use the microwave in short intervals.
Stir in between to guarantee even heating.
Final Thoughts
Beef Lentil Soup is a hearty and satisfying dish, perfect for any time of year.
The combination of tender beef, nutritious lentils, and a medley of vegetables creates a rich and flavorful meal that warms the soul.
By following the steps outlined, you can easily create this comforting soup at home.
Remember to adjust the seasoning to your taste preferences.
Additionally, consider experimenting with different herbs or adding a splash of red wine for an extra depth of flavor.
Enjoy this delightful soup with your family and friends, and savor the deliciousness in every spoonful.
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Beef Chuck?
Sure, you can substitute beef chuck with chicken thighs or pork shoulder. Cut them into cubes. Make certain you brown the meat thoroughly for flavor. Adjust cooking time slightly since these meats may cook faster than beef.
Are There Any Vegetarian Alternatives for This Soup?
Replace beef with extra lentils or hearty vegetables like mushrooms for a vegetarian twist. Sauté them with onions, carrots, and celery. Use vegetable broth instead of beef broth. Adjust seasonings, and add a splash of soy sauce.
How Can I Make the Soup Spicier?
Add spice by including 1-2 teaspoons of red pepper flakes or a diced jalapeño with the vegetables. Stir in 1 teaspoon of cayenne pepper with the broth. Taste and adjust heat levels to your preference.
What Type of Lentils Work Best for This Recipe?
Use green or brown lentils as they hold their shape well during cooking. Rinse and drain them thoroughly before adding. Avoid red lentils; they break down easily, altering the soup’s texture. Adjust cooking time as needed.
Can I Add Other Vegetables or Ingredients to the Soup?
You can definitely enhance the soup by adding vegetables like bell peppers or zucchini. Incorporate kale or spinach for extra greens. If you prefer a spicy kick, toss in some chopped jalapeños or red pepper flakes.
Beef Lentil Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 pound beef chuck cut into 1-inch cubes
- 1 cup lentils rinsed and drained
- 2 tablespoons olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 1 can diced tomatoes 14.5 oz
- 6 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons parsley chopped
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes and brown on all sides, then remove from the pot and set aside.
- In the same pot, add onion, carrots, and celery, cooking until vegetables are soft.
- Stir in garlic and cook for an additional minute.
- Add lentils, diced tomatoes, beef broth, bay leaves, thyme, salt, and pepper to the pot.
- Return the beef to the pot and bring the mixture to a boil.
- Reduce heat to low, cover, and let simmer for 1 hour, stirring occasionally.
- Remove the bay leaves and adjust seasoning to taste.
- Let the soup rest for 10 minutes before serving.
- Garnish with chopped parsley before serving.
Notes
