Description
Hearty Lentil Soup with Ground Beef is a comforting and protein-rich one-pot meal perfect for any season. This savory soup combines tender lentils, ground beef, and a medley of vegetables simmered in flavorful broth with warming spices. Easy to prepare on the stovetop, it offers a balanced and satisfying dish that warms both body and soul.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 lb ground beef
Vegetables and Aromatics
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Spices and Herbs
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 bay leaf
- Salt and black pepper, to taste
- Chopped parsley for garnish (optional)
Lentils and Liquids
- 1 cup brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups beef or vegetable broth
- 1 tablespoon red wine vinegar or lemon juice (optional, for brightness)
Instructions
- Brown the Ground Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat if needed to prevent greasiness.
- Sauté Vegetables: Add the diced onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Add Aromatics and Spices: Stir in minced garlic, dried thyme, smoked paprika, and ground cumin. Cook for 1 minute until the spices release their aroma and flavors meld.
- Add Lentils and Liquids: Pour in the rinsed lentils, diced tomatoes with their juice, broth, and add the bay leaf. Stir everything to combine evenly.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 30 to 35 minutes, or until lentils are tender and flavors have developed.
- Season and Finish: Remove the bay leaf. Taste the soup and season with salt and black pepper as needed. For added brightness, stir in a splash of red wine vinegar or lemon juice if desired.
- Serve: Ladle the hot soup into bowls and garnish with chopped parsley if using. Enjoy with crusty bread for a well-rounded meal.
Notes
- Ground beef can be substituted with ground turkey or plant-based crumbles for a lighter or vegetarian option.
- The soup stores well and tastes even better the next day as flavors continue to meld.
- Serving with crusty bread makes it a complete and satisfying meal.
