Description
A hearty, protein-packed soup filled with tender beef chunks, earthy lentils, and vegetables — comforting and nutritious, perfect for a warming meal.
Ingredients
Meat and Oil
- 1 lb beef stew meat, cubed
- 1 tbsp olive oil
Vegetables and Aromatics
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Legumes and Liquids
- 1 cup dry brown lentils, rinsed
- 6 cups beef broth
- 1 can diced tomatoes (14 oz)
Seasonings
- 1 tsp paprika
- 1 tsp thyme
- Salt & pepper to taste
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the cubed beef stew meat and cook until browned on all sides, about 5-7 minutes. This step seals in flavor and adds depth to the soup.
- Sauté Vegetables and Garlic: Add the chopped onion, diced carrots, diced celery, and minced garlic to the pot with the beef. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the garlic becomes fragrant.
- Add Lentils and Liquids: Stir in the rinsed brown lentils, beef broth, canned diced tomatoes (with their juice), paprika, thyme, salt, and pepper. Mix everything well to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot partially and let it simmer gently for 45 minutes to 1 hour, or until the beef is tender and the lentils are cooked through.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot with your favorite crusty bread for dipping.
Notes
- Great accompaniment with crusty bread for dipping.
- For extra nutrition and color, add a handful of spinach in the final 5 minutes of cooking.
- This soup adapts well for slow cooking — cook on LOW for 6–8 hours in a slow cooker for tender beef and lentils.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American / Mediterranean
