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A spoon scooping some lentil beef soup with veggies.
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Chunky Beef and Lentil Soup

This beef lentil soup is hearty, filling, and packed with tender chunks of beef, lentils, and warm spices. A bouquet of herbs and a slow simmer build deep, savory flavor in every spoonful.
Prep Time25 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 55 minutes
Course: dinner, Main Course, Soups and Stews
Cuisine: American
Keyword: beef and lentil soup
Servings: 8 Servings
Author: Pat Nyswonger

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.
    Rinsing the lentils before adding them to the soup.
  • 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.
    Seared chunks of beef in a stock pot.
  • Reduce the heat to medium. Add the onion, fennel, carrots, celery, and garlic. Sauté until the vegetables begin to soften, about 5 minutes.
    Adding vegetables to the soup pot.
  • Return the browned beef to the pot and pour in 4 cups of the beef broth.
    Adding the broth to the soup pot.
  • In a small bowl, stir the tomato paste and water together until smooth, then add to the pot.
    Adding spices and tomato to the soup.
  • Add the Italian seasoning, cumin, fennel powder, salt, pepper, and bay leaves. Stir to combine.
    Adding the seasonings to the lentil beef soup.
  • 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.
    Placing fresh herbs in the beef lentil soup.
  • 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.
    Adding the lentils to the soup.
  • Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with warm, crusty bread.

Notes

Lentil varieties: You’ll find lentils in a range of colors, from orange-red to black. We’re using green lentils in this recipe because they hold their shape well. If you use a different type of lentil, cooking time will vary.
Check for debris: Sort through the lentils carefully, as they’re known for occasionally containing small pebbles.
Adjust the broth: Add more beef broth if you prefer a soupier consistency; lentils absorb a surprising amount of liquid as they cook.
Adjust the texture: If it thickens too much, just stir in extra broth or water to reach your ideal consistency.
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.

Nutrition

Serving: 1serving | Calories: 658kcal | Carbohydrates: 39g | Protein: 56g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1923mg | Potassium: 1719mg | Fiber: 18g | Sugar: 5g | Vitamin A: 4463IU | Vitamin C: 16mg | Calcium: 154mg | Iron: 10mg
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