Description

This hearty lentil soup with ground beef is a comforting and nutritious meal perfect for any day. Packed with protein-rich lentils and flavorful ground beef, combined with fresh vegetables and fragrant herbs, this soup offers a delicious balance of taste and health. It’s easy to prepare and simmered to perfection, delivering a wholesome dish that warms the soul.

Ingredients

Scale

Meat and Vegetables

1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced

Legumes

1 1/2 cups dried lentils (green or brown), rinsed

Liquids

6 cups beef broth (or vegetable broth for a lighter version)
1 (14.5 oz) can diced tomatoes

Seasonings and Oils

1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)
Salt and pepper, to taste
2 tablespoons olive oil
2 bay leaves

Garnish

1/4 cup chopped fresh parsley

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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 the 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.
Add Lentils, Tomatoes, and Broth: 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, or until the lentils are tender and the flavors have melded together. Stir occasionally.
Adjust Seasoning and Texture: Taste the soup and adjust seasoning with salt and pepper as needed. If you prefer a thicker soup, use a potato masher or immersion blender to partially mash some of the lentils.
Serve with Garnish: Once the lentils are tender and the soup is flavorful, remove the bay leaves. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Notes

For a lighter version, substitute beef broth with vegetable broth.
Smoked paprika is optional but adds a nice depth of flavor.
To make the soup thicker, partially mash lentils with a potato masher or use an immersion blender.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Adjust salt and pepper according to your taste preference.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American