Description
A hearty and nutritious Beef and Lentil Soup combining ground beef, green lentils, fresh vegetables, and aromatic herbs simmered in a rich tomato and stock base for a comforting meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound 80/20 ground beef
- 1 small yellow onion, chopped
- 4 celery ribs, chopped
- 3 medium carrots, peeled and diced
- 3 garlic cloves, minced
- 6 cups chicken or vegetable stock
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper, plus more for serving
- 1½ cups dried green lentils
- 2 medium zucchini, chopped
- ¼ pound green beans, trimmed and roughly chopped (about 2 cups)
Fresh Herbs
- ¼ cup chopped fresh parsley, plus more for serving
- ¼ cup finely chopped basil leaves, plus more for serving
Instructions
- Heat and Brown Beef: Heat the olive oil in a large pot over medium-high heat until glistening. Add ground beef and chopped onion, cooking while breaking up the beef with a wooden spoon until browned and onion is softened, about 8 minutes.
- Sauté Vegetables: Add chopped celery, diced carrots, and minced garlic to the pot. Cook while stirring occasionally until the garlic becomes fragrant, about 2 minutes.
- Add Liquids and Seasonings: Pour in the chicken or vegetable stock and crushed tomatoes. Stir in Italian seasoning, smoked paprika, kosher salt, and freshly cracked black pepper.
- Cook Lentils: Stir in the dried green lentils and increase heat to high to bring the mixture to a boil. Once boiling, reduce heat to low and let simmer for 20 minutes.
- Add Fresh Vegetables: Add chopped zucchini and green beans to the soup. Continue cooking on low heat, stirring occasionally, until lentils and vegetables are tender, approximately 20 minutes more.
- Finish with Herbs and Serve: Stir in chopped fresh parsley and basil leaves. Divide the soup evenly into 6 bowls and garnish with additional fresh parsley, basil, and freshly cracked black pepper to taste.
Notes
- Use either chicken or vegetable stock depending on your preference or dietary needs.
- Adjust seasoning with salt and pepper before serving to taste.
- For a spicier kick, consider adding a pinch of red pepper flakes.
- Lentils do not require soaking for this recipe, saving prep time.
- Leftovers store well in the refrigerator for 3-4 days and also freeze well for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 65mg
