Description
A comforting and nutritious Hearty Lentil Soup with Ground Beef, featuring tender lentils simmered in a flavorful broth with aromatic vegetables and spices, perfect for a filling meal any day.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Vegetables
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
Legumes and Liquids
- 1 1/2 cups dried lentils (green or brown), rinsed
- 6 cups beef broth (or vegetable broth for a lighter version)
- 1 (14.5 oz) can diced tomatoes
Spices and Herbs
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 2 bay leaves
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley (for garnish)
Oils
- 2 tablespoons olive oil
Instructions
- Cook the Ground Beef: In a large pot, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat if needed.
- Sauté Vegetables: Add the diced onion, carrots, and celery to the pot with the beef. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add Spices and Garlic: Stir in the minced garlic, dried thyme, dried oregano, ground cumin, and smoked paprika if using. Cook for 1-2 minutes until fragrant, allowing the spices to bloom.
- Add Lentils and Liquids: Add the rinsed lentils, diced tomatoes with their juices, and beef broth to the pot. Stir well to combine. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and add the bay leaves. Cover and let the soup simmer for about 30-40 minutes, stirring occasionally, until the lentils are tender and the flavors meld together.
- Adjust Seasoning and Texture: Taste the soup and season with salt and pepper as needed. For a thicker texture, partially mash some lentils using a potato masher or immersion blender.
- Finish and Serve: Remove the bay leaves. Ladle the soup into bowls and garnish with freshly chopped parsley before serving hot.
Notes
- You can substitute ground beef with ground turkey or chicken for a lighter version.
- Using vegetable broth instead of beef broth makes the soup lighter and suitable for vegetarians if you omit the beef.
- Smoked paprika is optional but adds a subtle smoky flavor that enhances the dish.
- If you prefer a thicker soup, partially mashing lentils helps achieve a creamier consistency without adding cream.
- Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 3 months.
