Description

This Hearty Lentil Soup with Ground Beef is a comforting, protein-packed meal perfect for any season. Combining tender lentils and savory ground beef with aromatic herbs and vegetables, this soup is rich in flavor and easy to prepare. Simmered slowly to meld the flavors and garnished with fresh parsley, it makes a nutritious, filling dish ideal for family dinners or meal prepping.

Ingredients

Scale

Main Ingredients

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

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 bay leaves

Other

2 tablespoons olive oil
1/4 cup chopped fresh parsley (for garnish)

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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 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 and fragrant.
Add Aromatics and Spices: Stir in the minced garlic, dried thyme, dried oregano, ground cumin, and smoked paprika if using. Cook for 1-2 minutes to release their flavors.
Add Lentils, Tomatoes, and Broth: Incorporate the rinsed lentils, diced tomatoes with their juices, and beef broth into the pot. Stir well to combine everything evenly. 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 gently for 30-40 minutes, or until the lentils are tender and the flavors meld. Stir occasionally to prevent sticking.
Adjust Seasoning and Texture: Taste the soup and season with salt and pepper to your liking. For a thicker texture, partially mash some of the lentils using a potato masher or immersion blender.
Finish and Serve: Remove the bay leaves before serving. Ladle the soup into bowls and garnish with the fresh chopped parsley for a burst of color and freshness.

Notes

You can substitute ground turkey or chicken for a lighter version.
Vegetarian option: omit the ground beef and use vegetable broth.
If you prefer spicier food, add a pinch of cayenne pepper or chili flakes.
This soup stores well in the fridge for up to 4 days or freezes nicely for up to 3 months.
Serve with crusty bread or a side salad for a complete meal.

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