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–+ servings
hearty beef lentil soup

Ground Beef and Red Lentil Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 set Measuring cups
  • 1 set Measuring spoons

Ingredients
  

  • 1 pound ground beef
  • 1 cup red lentils rinsed
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 stalks celery chopped
  • 1 can (14.5 ounces) diced tomatoes
  • 6 cups beef broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the chopped onion, garlic, carrots, and celery to the pot and sauté for 5 minutes until softened.
  • Add the ground beef and cook until browned, breaking it up with a wooden spoon.
  • Stir in the cumin, smoked paprika, salt, and black pepper, cooking for an additional minute.
  • Add the diced tomatoes, beef broth, and bay leaf to the pot and bring to a boil.
  • Stir in the red lentils, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
  • Remove the bay leaf and stir in the fresh parsley.
  • Let the soup rest for 5 minutes before serving.

Notes

To enhance the flavor of this soup, consider roasting the cumin and smoked paprika briefly in a dry pan before adding them to the dish. Additionally, you can adjust the thickness of the soup by adding more or less broth according to your preference. If you want to boost the nutritional value, consider adding a handful of spinach or kale during the last few minutes of cooking.
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