Beef and Lentil Soup

A comforting, protein-packed dish that combines tender beef, savory broth, and nutrient-rich lentils for a hearty meal.

Yield
Serves 4–6

Ingredients

• 1 lb (about 450 g) stewing beef or ground beef
• 2 Tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup dry lentils (green or brown), rinsed
• 6 cups beef broth (about 1.5 liters)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf (optional)
• Salt and pepper, to taste

Instructions

1. Brown the Beef
   In a large pot or Dutch oven over medium-high heat, warm the olive oil. Add the beef and cook until browned on all sides (or until ground beef is no longer pink). Drain excess fat if needed.

2. Sauté the Vegetables
   Add onion, carrots, and celery to the pot. Cook for about 5 minutes, or until the onions become translucent. Stir in the garlic for the last minute.

3. Add Lentils & Broth
   Stir the lentils into the pot. Pour in the beef broth, then add thyme, oregano, and the bay leaf (if using). Scrape up any browned bits from the bottom of the pot.

4. Simmer
   Bring the soup to a gentle boil. Reduce heat, cover, and let it simmer for 25–30 minutes (or until the lentils and beef are tender). If using stewing beef, you may need to simmer longer for extra tenderness.

5. Season & Serve
   Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls and enjoy.

Nutritional Information (Per Serving)
Calories: ~300, Fat: ~15g, Saturated Fat: ~5g, Carbohydrates: ~25g, Fiber: ~8g, Sugars: ~6g, Protein: ~20g

5 Kitchen Tips

1. Choose the Right Beef: Stewing beef offers a richer flavor, while ground beef cooks faster—pick based on your preference.
2. Check the Liquid Level: Lentils absorb a good amount of liquid. If the soup gets too thick, add more broth or water.
3. Layer the Flavors: Browning the beef first and sautéing the veggies helps develop a deep, savory base.
4. Bulk It Up: Add chopped potatoes or additional veggies (zucchini, bell pepper) for extra substance.
5. Freeze for Later: This soup freezes well. Cool completely and store in airtight containers for up to 3 months.