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–+ servings
hearty beef lentil soup

Beef Lentil Soup

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Main
Cuisine American
Servings 6 servings

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

For a richer flavor, consider browning the beef in batches to avoid crowding the pot, which helps achieve a better sear. You can also substitute beef broth with vegetable broth for a lighter taste, or add a splash of red wine during cooking for an added depth of flavor. Adjust the seasoning as needed, depending on the saltiness of your broth.
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