Description
This hearty lentil soup with ground beef is a comforting and nutritious meal perfect for chilly days. Packed with protein-rich lentils, savory ground beef, and a medley of aromatic vegetables and spices, this soup offers robust flavors and a satisfying texture. Ready in about an hour, it’s an easy one-pot meal that warms you from the inside out.
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 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
Herbs and Spices
- 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
Oils and Garnishes
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley (for garnish)
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 to keep the soup from becoming greasy.
- 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 soften and develop a slight golden color, enhancing their natural sweetness.
- 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 the mixture becomes fragrant, releasing the depth of the spices.
- Add Lentils, Tomatoes, and Broth: Add the rinsed lentils, diced tomatoes with their juices, and beef broth to the pot. Stir well to combine all ingredients thoroughly. Bring the mixture to a boil over medium-high heat to begin cooking the lentils.
- Simmer the Soup: Once boiling, reduce the heat to low. Add the bay leaves, cover the pot, and let the soup simmer gently for 30-40 minutes, or until lentils are tender and the flavors meld. Stir occasionally to prevent sticking and ensure even cooking.
- Adjust Seasoning and Texture: Taste the soup and adjust seasoning by adding salt and pepper as needed. For a thicker consistency, use a potato masher or immersion blender to partially mash some of the lentils, enhancing the soup’s creaminess.
- Serve and Garnish: Remove the bay leaves before serving. Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness that complements the rich flavors.
Notes
- Lentils do not need pre-soaking, making this soup quick and easy.
- For a vegetarian version, omit ground beef and use vegetable broth.
- Smoked paprika is optional but adds a delightful smoky depth to the soup.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with crusty bread or over rice for a more filling meal.
