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Beef Lentil Soup

Beef Lentil Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb beef stew meat, cut into 1‑inch pieces
  • 1 cup dried brown or green lentils, rinsed
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 6 cups beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and black pepper
  • 1 tbsp olive oil
  • Fresh parsley, chopped

Method
 

  1. Heat oil in a large pot over medium‑high heat. Pat beef dry, season with salt and pepper, and brown in batches, about 3 to 4 minutes per batch. Transfer to a plate.
  2. Reduce heat to medium. Sauté onion, carrots, and celery until softened, about 5 to 6 minutes. Add garlic and tomato paste, cook 1 minute more.
  3. Pour in broth, scraping up browned bits. Return beef, add lentils, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer until beef is tender and lentils are soft, about 25 to 30 minutes.
  4. Remove bay leaves. Season with salt and pepper. Ladle into bowls and top with a drizzle of olive oil and fresh parsley.

Notes

Let the soup sit off the heat for 10 minutes before serving if you have time; the flavors meld even more. For a thicker broth, mash some of the lentils against the side of the pot with a spoon.