A hearty, nutrient-packed soup with tender beef, protein-rich lentils, and flavorful veggies. This one-pot meal is perfect for a comforting and wholesome dinner, especially on chilly days.

Why You’ll Love This Recipe

Rich in Protein – A great balance of beef and lentils for a satisfying, protein-packed meal.
One-Pot Wonder – Easy cleanup with minimal dishes to wash.
Wholesome & Nutritious – Packed with fiber, vitamins, and minerals from lentils and vegetables.
Customizable – Easily adaptable with different greens, spices, or broth choices.
Great for Meal Prep – Tastes even better the next day, making it perfect for leftovers.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (or stew meat, diced)
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (14.5 oz) diced tomatoes, undrained
1 cup green or brown lentils, rinsed
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon cumin
1 bay leaf
Salt and pepper, to taste
1 cup kale or spinach, chopped (optional)
Fresh parsley, chopped (for garnish)

Directions

Brown the Beef – In a large pot over medium heat, cook the ground beef (or stew meat) until browned. Drain any excess fat if needed.
Sauté the Vegetables – Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender. Add minced garlic and cook for an additional minute.
Add Lentils and Seasonings – Stir in the rinsed lentils, undrained diced tomatoes, beef broth, thyme, cumin, bay leaf, salt, and pepper. Increase the heat to bring the mixture to a boil.
Simmer the Soup – Once the soup reaches a boil, reduce the heat to low. Let it simmer for 30-40 minutes, or until the lentils are tender and the flavors are well-blended.
Add Greens (Optional) – If using kale or spinach, stir it in during the last 5 minutes of cooking to allow the greens to wilt while retaining their nutrients.
Serve – Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Calories per Serving: 320 kcal

Variations

Vegetarian Version – Skip the beef and use vegetable broth for a plant-based version.
Spicier Twist – Add red pepper flakes or cayenne for a bit of heat.
Different Protein – Swap beef for ground turkey, chicken, or sausage.
More Hearty Texture – Add diced potatoes or sweet potatoes for extra bulk.
Richer Flavor – Stir in a splash of balsamic vinegar or Worcestershire sauce.

Storage/Reheating

Refrigeration – Store leftovers in an airtight container for up to 4 days.
Freezing – Freeze in portion-sized containers for up to 3 months.
Reheating – Warm on the stovetop over medium heat or microwave in 1-minute intervals until heated through.

FAQs

1. Can I use red lentils instead of green or brown?

Red lentils cook faster and break down more, creating a creamier soup texture. If using them, reduce the cooking time to 20-25 minutes.

2. Do I need to soak the lentils before cooking?

No, lentils do not need soaking. Just rinse them thoroughly before adding to the soup.

3. Can I make this soup in a slow cooker?

Yes! Brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

4. What can I substitute for beef broth?

You can use chicken or vegetable broth for a lighter flavor.

5. How do I make this soup gluten-free?

This recipe is naturally gluten-free, but check your broth labels to ensure no additives contain gluten.

6. Can I add other vegetables?

Absolutely! Try adding zucchini, bell peppers, or mushrooms for extra flavor and texture.

7. How can I make this soup thicker?

Let the soup simmer uncovered for a few extra minutes, or mash some of the lentils with a spoon to thicken it.

8. Can I use fresh tomatoes instead of canned?

Yes! Use about 2 cups of chopped fresh tomatoes in place of the canned tomatoes.

9. How do I prevent lentils from becoming mushy?

Avoid overcooking and check for doneness around the 30-minute mark. Green and brown lentils hold their shape better than red lentils.

10. What herbs pair well with this soup?

Thyme, rosemary, oregano, and bay leaf enhance the flavor beautifully.

Conclusion

This beef and lentil soup is a wholesome, flavorful, and protein-rich meal that’s easy to prepare and perfect for any time of the year. Whether you make it for a cozy family dinner or meal prep for the week, it’s sure to be a hearty and satisfying choice. Enjoy with crusty bread or a side salad for a complete meal!