Beef and Lentil Soup Recipe -
Beef and Lentil Soup Recipe
  • READY IN hrs

Beef and Lentil Soup

Recipe by  

"A great lunch soup full of protein. I make a batch of this and warm it up all week."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    2 hrs 15 mins


  1. Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
  2. Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
  3. After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2009

The only change I made to the recipe was using beef broth rather then chicken. It was wonderful! ;-)

Most Helpful Critical Review
Jan 20, 2012

40 minutes to cook lentils in a simmer just wasn't long enough. The soup was tasty, but with kinda hard lentils, it bombed...

Feb 16, 2010

You could add drained cooked hamburger to this instead of beef and I chopped my veges in a small quisinart. I also used rehidrated onion as I forgot onion at the store and 1 T. fresh oregano, fresh parsley. 1 bay leaf. Made a double batch w/ large crushed tomatoes, I will only use one can next time. It made two pretty good sized pots. Next time I will use my 9qt. cast iron pan on low. Cooked for about 2 hours and could not keep the kids away from it. It freezes beautifully.

Jan 20, 2009

My "I hate vegetables because I'm sure they'll kill me" 11 year old helped make this soup. He and his 9 year old, "I'll eat SOME veggies unless they're green" brother both loved the smell as it cooked. I had my 11 year old "try the soup" to see if it was done and he LOVED it. I added more veggies including chopped fresh spinach and a can of beef chunks from Costco instead of the regular beef. I'm trying to eat more legumes and this will be on the top of my legume recipe list now! If the kids will eat it, it's all good!

Feb 23, 2009

We absolutely loved this. I modified it only slightly - using part chicken broth and part beef stock, because that's what I had on hand that needed to be used up. I did not use the cilantro - only parsley. I only added 1 cup of lentils, which was plenty for the amount of stock that I added. In the end, it was more like a stew. I served it over ditalini pasta with crusty french bread on the side. Delicious!

Jun 16, 2009

A fantastic combination! The beef and lentils go so well together. This recipe is a real winner - no changes needed, although I substituted beef broth for the chicken broth like many other reviewers. As with many soups/stews, it's even better the second day.

Mar 02, 2010

I followed other reviews and used beef and vege broth instead of chicken. I added some frozen corn and peas as well as about 2T Worcestershire. Also, I didn't have enough lentils on hand so I did half lentils/ half barley. I'll definitely make it again.

Dec 06, 2008

My husband and I loved this soup! It didn't last long in our kitchen and we'll make it again soon!


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  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 38.4 g
  • 12%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 16.7 g
  • 67%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 1351 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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