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Beef lentil soup isn’t messing around. It’s loaded with chunks of seared chuck roast, simmered low and slow in a garlicky, herby broth until everything’s cozy and tender. This isn’t your average quickie lentil soup. It’s heartier, meatier, and way more satisfying. The lentils stay firm, the beef falls apart, and every spoonful’s got that rich, savory depth you want when the weather turns.
This recipe is adapted from my turkey lentil soup.
Here’s Why This Beef Lentil Soup Recipe Works
Hearty and filling: Beef and lentils pack in protein and richness and make this a full meal soup. All you need is some bread to soak up the broth.
Lentils that hold their shape: Green lentils stay intact, giving the soup a satisfying texture instead of mushy filler.
Warm spices, well balanced: Cumin and fennel powder add depth and warmth without overpowering the broth.
Big batch, better leftovers: Makes 8–12 servings, and the flavors only deepen after a day in the fridge.
If this soup hits the spot, my Oxtail Soup will be right up your alley. Same comfort, a little more indulgence.
Recipe Tips
Don’t crowd the pot: Sear the beef in batches so it browns instead of steaming. Yes, it’s worth the extra few minutes.
Mind your lentils: Older lentils take longer to cook and can break down. If the lentils have been sitting in the pantry for several years, they may not cook up as well.
Tie the herb bundle well: Loop one end of the kitchen twine to the pot handle. It makes fishing it out way easier.
Adjust the texture: If it thickens too much, just stir in extra broth or water to reach your ideal consistency.
Garnish: A bit of chopped parsley at the end brightens up the whole bowl.
Use a big enough pot: This recipe makes a lot of soup. A 7-quart Dutch oven or larger keeps things from sloshing over when it simmers.
Skim the foam: After the soup comes to a boil, skim off any gray foam or scum. It keeps the broth clear and clean-tasting.
Let it rest: Like most soups, it tastes even better after it sits for a bit. If you’ve got time, let it hang out on the stove for 20 minutes before serving.
If this soup hits the spot, my Stuffed Cabbage Roll Soup will keep the comfort-food streak going.
Hearty Beef and Lentil Soup
This beef lentil soup is weeknight-friendly comfort that eats like a slow-simmered stew. It’s brothy, beefy, and balanced. It’s made for cold nights and crusty bread like my einkorn focaccia.
Bonus: it makes a big batch and holds up beautifully in the fridge, so you’re set for leftovers or easy lunches all week.
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Chunky Beef and Lentil Soup
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Ingredients
- 2 cups dried green lentils
- 3 to 3½ pounds beef chuck roast, trimmed and cut into ½ inch cubes
- 4 tablespoons olive oil, divided
- 1 onion, chopped
- 1 fennel bulb, trimmed and bulb chopped
- 3 large carrots, chopped
- 2 to 3 stalks celery, chopped
- 2 garlic cloves, minced
- 12 cups beef broth, divided
- 3 ounces tomato paste
- 1 cup water
- 2 tablespoons Italian seasoning
- 1 tablespoon ground cumin
- 1 teaspoon ground fennel seed
- 1 Fresh herb bundle (parsley, thyme, rosemary)
- 3 bay leaves
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup fresh chopped parsley
Instructions
- Sort through the dry lentils to remove any small pebbles or debris. Rinse in cold water, drain, and set aside.
- Season the beef cubes with salt and pepper. In a large Dutch oven or heavy-bottomed soup pot, heat 2 tablespoons of oil over high heat. Add one-third of the beef cubes and sear until deeply browned, about 4 minutes. Transfer to a plate and repeat with the remaining beef in two more batches.
- Reduce the heat to medium. Add the onion, fennel, carrots, celery, and garlic. Sauté until the vegetables begin to soften, about 5 minutes.
- Return the browned beef to the pot and pour in 4 cups of the beef broth.
- In a small bowl, stir the tomato paste and water together until smooth, then add to the pot.
- Add the Italian seasoning, cumin, fennel powder, salt, pepper, and bay leaves. Stir to combine.
- Tie one end of the fresh herb bundle to the pot handle and drop the bundle into the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, until the beef is tender.
- Increase the heat to medium. Add the reserved lentils and remaining beef broth. Cover and cook for 20–25 minutes, until the lentils are tender.
- Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with warm, crusty bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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