Beef and Lentil Soup
Beef and lentil soup, a comforting hearty soup recipe that is part lentil soup and part beef stew. This is an easy recipe full of flavor.
Servings: 4 servings
Calories: 530kcal
Ingredients
- 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.
Instructions
- 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, celery, 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!
Notes
Depending how much the soup thickens, you may need to add extra broth or water.
How to store the lentil soup
Any leftover soup should be stored in an airtight container in the fridge. It will keep for 4-5 days in the fridge. To freeze the soup make sure it is completely cooled, then place it in an airtight freezer safe container. It will keep for up to 4-5 months in the freezer.Nutrition
Calories: 530kcal | Carbohydrates: 49g | Protein: 39g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1225mg | Potassium: 1318mg | Fiber: 21g | Sugar: 8g | Vitamin A: 5940IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 8mg