Description

This hearty lentil soup with ground beef is a comforting and nutritious dish perfect for cozy meals. Packed with protein-rich lentils, tender ground beef, and a medley of vegetables, this soup is flavored with fragrant herbs and spices that come together in a rich beef broth. It simmers gently to meld all the flavors, creating a satisfying and wholesome bowl of soup ideal for lunch or dinner.

Ingredients

Scale

Meat and Vegetables

1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced

Legumes and Broth

1 1/2 cups dried lentils (green or brown), rinsed
6 cups beef broth (or vegetable broth for a lighter version)
1 (14.5 oz) can diced tomatoes

Seasonings and Oil

1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)
Salt and pepper, to taste
2 tablespoons olive oil
2 bay leaves
1/4 cup chopped fresh parsley (for garnish)

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Instructions

Cook the Ground Beef: In a large pot, heat the olive oil over medium heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned and fully cooked, about 6-8 minutes. Drain any excess fat if needed.
Sauté Vegetables: Add the diced onion, carrots, and celery to the pot with the beef. Cook for about 5 minutes, stirring occasionally until the vegetables are softened.
Add Aromatics and Spices: Stir in the minced garlic, dried thyme, dried oregano, ground cumin, and smoked paprika if using. Cook for 1-2 minutes until fragrant.
Add Lentils and Liquids: Add the rinsed lentils, diced tomatoes with their juices, and beef broth to the pot. Stir well to combine. Bring the mixture to a boil over medium-high heat.
Simmer Soup: Once boiling, reduce the heat to low, add the bay leaves, cover, and let the soup simmer gently for 30-40 minutes, or until the lentils are tender and flavors meld. Stir occasionally to prevent sticking.
Adjust Seasoning and Texture: Taste the soup and season with salt and pepper as needed. For a thicker consistency, partially mash some lentils with a potato masher or immersion blender.
Serve: Remove bay leaves. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Notes

Use vegetable broth instead of beef broth for a lighter, less meaty flavor.
Smoked paprika is optional but adds a nice smoky depth to the soup.
You can soak lentils beforehand to reduce cooking time but it’s not necessary for green or brown lentils.
Make sure to stir occasionally while simmering to prevent lentils from sticking to the pot bottom.
This soup stores well and tastes even better the next day after flavors have melded further.