Beef lentil soup is a thick, hearty, old-fashioned soup of tender cubes of beef chuck and earthy brown lentils simmered with carrots, celery, onion and tomato in beef broth. It eats like a stew, filling and warming, and it tastes even better the next day. It is made in one pot on the stove from simple, inexpensive ingredients, and it is a good cold-weather dinner with a slice of bread.
How to make beef lentil soup: Soak brown or green lentils in water for 30 minutes and drain. Brown cubed beef chuck in olive oil with onion and garlic. Add beef broth, tomato puree, carrots, celery, the lentils, salt, oregano and basil. Bring to a boil, then simmer, partly covered, for 45 to 60 minutes, until the lentils are tender.
Why You’ll Love It
- Hearty and filling. Beef and lentils together make a soup that is a full meal.
- One pot. Brown, pour, simmer.
- Budget-friendly. A pound of chuck and a bag of lentils feed four.
- Simple seasoning. Garlic, oregano and basil.
- Better the next day. The flavors deepen overnight.
Ingredient Notes
Dried lentils. One and a quarter cups, brown or green. These hold their shape as they cook.
Beef chuck. One pound, cut into cubes. Chuck turns tender during a long simmer.
Olive oil. Two tablespoons, for browning.
Onion and garlic. Half to one medium onion, chopped, and 1 to 2 cloves of garlic, minced.
Beef broth. Four cups. Vegetable broth also works.
Tomato puree. Three-quarters of a cup. Passata is the same thing.
Carrots and celery. Two medium carrots and 1 medium stalk of celery, chopped.
Salt, oregano and basil. A 1/4 to 1/2 teaspoon of salt and 1 teaspoon each of oregano and basil.
Ingredients
- 1 1/4 cups dried brown or green lentils
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into cubes
- 1/2 to 1 medium onion, chopped
- 1 to 2 cloves garlic, minced
- 4 cups beef broth
- 3/4 cup tomato puree
- 2 medium carrots, chopped
- 1 medium stalk celery, chopped
- 1/4 to 1/2 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
How to Make Beef Lentil Soup
1. Soak the lentils. Put the lentils in a medium bowl, cover with water, and let them sit for 30 minutes. Drain.
2. Brown the beef. Add the olive oil, minced garlic, chopped onion and cubed beef chuck to a large pot. Brown the beef.
3. Add the soup ingredients. Add the broth, tomato puree, carrots, celery, drained lentils, salt, oregano and basil.
4. Simmer until tender. Bring to a boil, then lower the heat and simmer, not fully covered, for 45 to 60 minutes, until the lentils are tender. Serve immediately.
Do Lentils Need Soaking?
Not always, but they are soaked here. Lentils are small and thin-skinned, and unlike dried beans they will cook from dry. They do not need an overnight soak. This soup gives them a short one anyway, 30 minutes in a bowl of water while you chop the vegetables and cube the beef.
| Question | Answer |
|---|---|
| Must lentils be soaked like dried beans? | No. Dry lentils can be cooked without soaking |
| Are they soaked for this soup? | Yes, for 30 minutes, then drained |
| What if I skip the soak? | Rinse them and allow extra simmering time. Cook until tender |
| Which lentils should I use? | Brown or green. They keep their shape |
| What about red lentils? | They break down and turn the soup to a puree |
The simmer time in this soup is set for lentils that have had their 30 minutes in water. If you add them dry, they will take longer, so go by texture and not by the clock. A done lentil is soft all the way through but still whole.
Whether you soak or not, look the lentils over first and pick out any small stones or shriveled pieces.
Tips for Success
How big should the beef cubes be?
Bite-size. Small cubes turn tender in the same time it takes the lentils to cook.
Why brown the beef?
Browning gives the meat and the pot a deep, roasted flavor that carries into the broth.
Why leave the lid ajar?
Partly covered, the soup simmers gently and thickens a little as steam escapes. Fully covered, it stays thin.
What if the soup gets too thick?
Lentils drink up liquid as they cook. Stir in a splash of broth or water to loosen it.
When should I add more salt?
At the end. Broth varies in saltiness, so start with the smaller amount and taste when the lentils are tender.
How Long Does It Take?
About 105 minutes: a 30-minute soak for the lentils, 15 minutes of prep and up to 60 minutes of simmering. You can do the prep while the lentils soak. You may see this soup listed at 75 minutes, which leaves out the soak.
What Meat Works in Lentil Soup?
Beef chuck is the choice here, because it turns tender and flavorful in a long simmer. Chuck is sold as roast or as stew meat, and either can be cut into cubes.
Storage & Reheating
Divide leftover soup into shallow, covered containers and refrigerate within 2 hours. It keeps for 3 to 4 days. Reheat on the stove until it comes back to a simmer, adding a little broth, because the lentils thicken the soup as it sits.
What to Serve With It
Crusty bread or cornbread and a simple salad are all it needs. For more hearty soups, try beef and barley soup, slow cooker 15 bean soup or million dollar soup. For another tomato-based bowl, there is slow cooker Amish tomato noodle soup. And for other beef dinners, make Instant Pot beef stew or ground beef stroganoff.
Frequently Asked Questions
Do lentils need soaking before beef lentil soup?
Lentils do not have to be soaked the way dried beans do. In this soup they are soaked for 30 minutes and drained.
What meat works in soup?
Beef chuck, cut into cubes. It turns tender with long simmering.
Which lentils are best for soup?
Brown or green lentils, which hold their shape.
How long does it simmer?
For 45 to 60 minutes, until the lentils are tender.
Final Notes
I start the lentils soaking before I touch a knife, so they are ready by the time the beef is browned. If you make it, leave a comment to tell me how it turned out or ask a question.
Beef and Lentil Soup
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Ingredients
- 1 1/4 cups dried lentils brown or green
- 2 tablespoons olive oil
- 1 pound beef chuck cut into cubes
- 1/2 to 1 medium onion chopped
- 1 to 2 cloves garlic minced
- 4 cups beef broth or vegetable broth
- 3/4 cup tomato puree passata
- 2 medium carrots chopped
- 1 medium stalk celery chopped
- 1/4 to 1/2 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
Instructions
- Put the lentils in a medium bowl, cover with water, and let them sit for 30 minutes. Drain.
- Add the olive oil, minced garlic, chopped onion and cubed beef chuck to a large pot. Brown the beef.
- Add the broth, tomato puree, carrots, celery, drained lentils, salt, oregano and basil.
- Bring to a boil, then lower the heat and simmer, not fully covered, for 45 to 60 minutes, until the lentils are tender. Serve immediately.
Notes
Nutrition
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