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.
3 to 3½poundsbeef chuck roasttrimmed and cut into ½ inch cubes
4tablespoonsolive oildivided
1onionchopped
1fennel bulbtrimmed and bulb chopped
3large carrotschopped
2 to 3stalkscelerychopped
2garlic clovesminced
12cupsbeef brothdivided
3ouncestomato paste
1cupwater
2tablespoonsItalian seasoning
1tablespoonground cumin
1teaspoonground fennel seed
1Fresh herb bundle (parsley, thyme, rosemary)
3bay leaves
¾teaspoonsalt
½teaspoonground black pepper
½cupfresh 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
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.