Spicy Beef Lentil Soup (Print version)

A robust blend of beef, lentils, and spices simmered for a rich and hearty dish.

# What you'll need:

→ Meats

01 - 1.1 lb beef stew meat, cut into 3/4-inch cubes

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes with juices

→ Legumes

08 - 1 cup dried brown or green lentils, rinsed

→ Spices & Seasonings

09 - 1 1/2 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground coriander
12 - 1/2 to 1 tsp chili flakes, adjust to taste
13 - 1 tsp dried oregano
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste

→ Liquids

16 - 6 cups beef or vegetable broth
17 - 2 tbsp olive oil

→ Optional Garnishes

18 - Fresh cilantro or parsley, chopped
19 - Lemon wedges

# Directions:

01 - Heat olive oil over medium-high heat in a large pot or Dutch oven. Add beef cubes and brown all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, celery, and red bell pepper. Cook until softened, approximately 5 to 7 minutes.
03 - Stir in garlic, ground cumin, smoked paprika, ground coriander, chili flakes, and dried oregano. Cook for 1 minute until fragrant.
04 - Return beef to the pot. Add diced tomatoes with juices, lentils, bay leaf, and broth. Stir thoroughly to combine.
05 - Bring to a boil, then lower heat to maintain a simmer. Cover and cook for 50 to 60 minutes, stirring occasionally, until beef and lentils are tender.
06 - Remove bay leaf. Season soup with salt and freshly ground black pepper to taste.
07 - Ladle soup into bowls. Garnish with chopped cilantro or parsley and a squeeze of lemon if desired.

# Expert Tips:

01 -
  • One pot means you can walk away and let it do its thing while you fold laundry or answer texts.
  • The beef gets so tender it falls apart, and the lentils soak up every bit of spice and richness.
  • It reheats like a dream and somehow tastes even better the next day.
02 -
  • Don't skip searing the beef, that caramelization is where half the flavor lives.
  • If the soup gets too thick as it sits, just add a splash of broth or water when you reheat it.
  • Taste before you salt, especially if you're using store-bought broth which can be salty on its own.
03 -
  • Brown the beef in batches if your pot isn't huge, crowding it will steam the meat instead of searing it.
  • If you like it spicier, stir in a spoonful of harissa or a chopped jalapeño with the vegetables.
  • Lemon juice at the end brightens everything, don't skip it even if it seems like an extra step.
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