Hey there, soup lovers!
Are you in the mood for something warm and hearty? I’ve got the perfect recipe for you.
Today, we’re diving into a delicious lentil soup with ground beef.
It’s packed with flavor, filling, and super easy to whip up.
Trust me, this will be your new go-to comfort food!
Grab your spoon, and let’s get started!
Possible Ingredient Alternatives
Ground beef can be replaced with ground turkey or plant-based alternatives like crumbled tempeh or textured vegetable protein (TVP) for a leaner or vegetarian option. Adjust cooking time as needed, as these alternatives may cook faster than beef. For a vegetarian version, increase the amount of lentils slightly to maintain protein content.
Beef, chicken, or vegetable broth can be substituted with low-sodium versions for those watching their salt intake. Alternatively, use water with additional herbs and spices to create a flavorful base without added sodium. If using water, consider adding a tablespoon of tomato paste or soy sauce for depth of flavor.
Lentils can be swapped with other legumes like split peas or small white beans for variety in texture and flavor. Cooking times may vary, so adjust accordingly. For a lower-carb option, replace some or all of the lentils with cauliflower rice or diced zucchini, adding these vegetables later in the cooking process to prevent overcooking.
| Preparation Time | 10-15 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 70-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 50-60 g
- Fat: 30-40 g
- Carbohydrates: 90-100 g
Ingredients
For the soup:
- 1 tsp minced garlic (about 2 cloves)
- 1-2 tsp chopped parsley
- 8 cups beef broth (I use College Inn brand)
- 1 cup chopped celery
- 2-3 bay leaves
- 1 cup diced tomatoes
- 1/4 tsp sea salt
- 1 lb ground beef (80/20 lean for best flavor)
- 1 to 1½ cups lentils (brown or green, rinsed and sorted)
- 1 cup chopped onion
- 1/4 tsp black pepper (freshly ground for best flavor)
- 1/2 to 1 tsp thyme
- 1 cup diced carrots
For the garnish:
- fresh chopped parsley
Step 1: Brown the Ground Beef
Begin by heating 2 tablespoons of olive oil in a soup pot over medium heat.
Add 1 pound of lean ground beef to the pot.
Cook and chop the beef until it’s browned, draining any excess fat if necessary to reduce greasiness.
Step 2: Cook the Vegetables
Add 1 cup of chopped onions, 1 cup of chopped celery, and 1 cup of diced carrots to the browned beef.
You can use frozen vegetables if fresh ones aren’t available.
Season the mixture with 1/4 teaspoon of sea salt and 1/4 teaspoon of black pepper.
Stir everything together and cook for 5-7 minutes until the vegetables are tender.
Step 3: Add Aromatics and Tomatoes
To the pot, add 1 teaspoon of minced garlic and 1 cup of diced tomatoes.
Mix in 2-3 bay leaves, 1/2 to 1 teaspoon of thyme, and 1-2 teaspoons of chopped parsley.
Stir and cook everything for an additional 2 minutes to enhance the flavors.
Step 4: Introduce Broth and Lentils
Slowly pour 8 cups of beef, chicken, or vegetable broth into the pot.
Bring the mixture to a gentle boil.
Add 1 to 1 1/2 cups of cleaned and sorted lentils.
Once boiling, reduce the heat to a simmer and allow the soup to cook for 45-60 minutes until the lentils are tender.
Step 5: Adjust Consistency and Finish
If you prefer a thinner soup, add more broth as needed while the soup simmers and thickens.
Once the lentils have reached the desired tenderness, remove the bay leaves from the pot.
For a fresh finish, sprinkle additional chopped parsley on top as a garnish.
Step 6: Serve and Enjoy
Ladle the hearty beef lentil soup into bowls.
Serve hot and savor the warming blend of flavors.
Enjoy your homemade comfort dish!
