Beef and lentil soup, a comforting hearty soup recipe that is part lentil soup and part beef stew. This is an easy recipe with simple ingredients that is delicious on a cold day.
I love a bowl of steaming hot soup and this beef and lentil soup is always a favorite to make. There’s nothing better than a simmering pot on the stove when it’s cold and chilly out. Serve a bowl of the easy lentil soup with some crusty bread on the side and it will warm you up.
What I love about this recipe is that it’s simple. A few fresh ingredients like beef and vegetables with a few pantry spices and, of course, the lentils are all you need. It tastes amazing once it’s simmered and no one ever guesses how easy it actually was to make.
- Lentils – For this recipe, I prefer green lentils or brown lentils. Green ones can have a longer cook time than brown ones, so keep that in mind. You could also try red lentils in this recipe, which usually cook faster than green ones.
- Olive oil
- Beef chuck cut into 1-inch cubes – This is a tougher cut that is perfect for beef stews and this lentil soup recipe. By the time the soup has simmered, the beef will be tender and delicious.
- Chopped onion
- Minced garlic cloves
- Vegetable broth or beef broth – Use beef broth if you want a richer flavor. The vegetable broth will be lighter or you could also use chicken broth if that’s what you have on hand.
- Tomato puree or passata/conserva
- Chopped carrots
- Chopped celery
- Dried oregano
- Dried basil
Place the lentils in a medium-sized bowl and cover them with water. Let them soak for 30 minutes and then drain them.
Heat the olive oil in a large pot over medium-high heat. Add the onions, garlic, and cubed beef.
Once the beef is browned, add the broth, puree, carrots, drained lentils, and all of the spices. Stir to combine.
Bring the soup to a boil over high heat. Once it’s boiling, lower the heat to maintain a simmer. Place a lid on the pot so it’s partially covered, allowing steam to escape.
Simmer the lentil soup for 45 to 60 minutes or until the lentils are tender. Ladle the soup into bowls for serving.
Different kinds of broth contain different amounts of salt. So, it’s always a good idea to taste the soup before you serve it so you can add more if it needs it.
If your soup is too thick by the time the lentils are tender, just add more broth or even water to thin it. If you use water, be sure to check the seasoning and add more salt, if needed.
I use dried oregano and basil, but feel free to try other dried herbs in this soup. A teaspoon of dried thyme, parsley, or a mix of herbs would work well. You could also add a bay leaf when you simmer the soup – just remember to take it out before serving.
If you want to garnish the soup, try adding some chopped fresh parsley and freshly ground black pepper. A little grated Parmesan cheese is never a bad idea either.
Don’t forget to add some bread on the side to soak up all the delicious broth. Slices of Italian bread or homemade ciabatta are my favorites.
Soaking the lentils makes them cook quicker and makes them easier to digest.
Any leftover soup should be stored in an airtight container in the fridge. It will keep for 4-5 days in the fridge.
Freeze the completely cooled soup in an airtight freezer safe container. It will keep for up to 4-5 months in the freezer.
Save this beef and lentil soup recipe for a cold day when you’re craving a delicious bowl of comforting soup. It’s so simple and easy to make – Enjoy!
More Soup Recipes
Beef and Lentil Soup
- 1¼ cups dried lentils (brown or green)
- 2 tablespoons olive oil
- 1 pound beef chuck (cut into cubes)
- ½-1 medium onion (chopped)
- 1-2 cloves garlic (minced)
- 4 cups vegetable or beef broth (homemade or store bought)
- ¾ cup tomato puree (passata/conserva)
- 2 medium carrots (chopped)
- 1 medium celery stalk (chopped)
- ¼-½ teaspoon salt*
- 1 teaspoon oregano
- 1 teaspoon basil
*Depending on how salty your broth is you may want to taste when the soup is almost ready and adjust the salt then.
- In a medium bowl add the lentils and enough water to cover them, let sit 30 minutes. Drain.
- In a large pot add the olive and minced garlic, chopped onion and beef, brown the beef, then add the broth, puree, chopped carrots, lentils and spices.
- Bring to a boil then lower and simmer (not fully covered) for 45-60 or until the lentils are tender. Serve immediately. Enjoy!
Delicious! Thank you Rosemary, love all your recipes.
Hi Barbara, thanks so much. Have a wonderful Sunday, take care.