Beef and lentil soup is a classic for a reason: it’s hearty, packed with flavor, and incredibly nourishing. This recipe combines protein-rich beef with fiber-filled lentils, creating a satisfying and healthy meal that’s perfect for a chilly day. Plus, it’s surprisingly easy to make, coming together in just one pot!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or stew meat, cubed
- 2 carrots, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28-ounce) can diced tomatoes, undrained
- 4 cups beef broth
- 1 cup dried lentils, rinsed
- 1 bay leaf
- Optional: chopped parsley for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add beef and cook until browned. Drain off any excess fat.
- Add onion, carrots, celery, and garlic to the pot. Cook, stirring occasionally, until softened.
- Stir in thyme, oregano, salt, and pepper. Cook for 1 minute more.
- Pour in beef broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add lentils and bay leaf. Increase heat to medium-high and bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender.
- Remove bay leaf before serving and garnish with chopped fresh parsley.
