Lentil Soup with Beef
This hearty Lentil Soup with Beef is an easy-to-follow recipe, perfect for a warming meal. It combines tender beef chuck, aromatic vegetables, and protein-rich lentils, all simmered in a savory beef broth with diced tomatoes. The process involves browning the beef and sautéing the aromatics before a long, slow simmer to develop deep, comforting flavors, finished with fresh parsley.
Equipment
- 1 Heavy Large Pot A Dutch oven or stockpot is ideal for even heat distribution.
- 1 Slotted Spoon For transferring browned beef.
- 1 Chef's knife For chopping vegetables and beef.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 2 tablespoons olive oil
- 1 1/2 pounds boneless beef chuck cut into 1-inch cubes
- Salt and freshly ground black pepper
- 3 large celery stalks chopped
- 2 large carrots peeled and chopped
- 1 large onion chopped
- 6 garlic cloves chopped
- 1 1/2 teaspoons chopped fresh rosemary leaves
- 1 1/2 teaspoons dried oregano
- Six 14-ounce cans beef broth
- One 28-ounce can diced tomatoes in juice
- 2 cups about 11 ounces lentils, rinsed
- 1/3 cup chopped fresh Italian parsley leaves
Instructions
- Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
Notes
For optimal browning of the beef, ensure the pot is not overcrowded; sear in batches to achieve a rich, caramelized crust, building a deeper flavor foundation for the soup. When sautéing aromatics, cook until onions are fully translucent to unlock their sweetness and mellow the garlic. Use high-quality beef broth to enhance the soup's depth. Brown or green lentils are ideal for this recipe as they hold their shape well, unlike red lentils which can become mushy. Always taste and adjust seasoning with salt and pepper at the end of cooking for perfect balance.