Beef and Lentil Soup

Beef and Lentil Soup

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KELLY614 0

"A great lunch soup full of protein. I make a batch of this and warm it up all week."
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2 h 15 m servings 343 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1351 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  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.


  1. 50 Ratings

Most helpful positive review

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

Most helpful critical review

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

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

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, f...

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...

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 - o...

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 revie...

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 ...

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

This was a great Fall dinner. I changed the recipe up a bit and used Johnsonville Italian sausage instead of the beef. I did cut the garlic back to 3 cloves (my garlic cloves were really big)...

I did not make the soup exactly because I had different ingredients but it came out great. I used crushed tomatoes instead of fresh diced tomatoes. I also added a beef bouillon cube. I also adde...

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