Description
A comforting and nourishing beef and lentil soup, perfect for chilly evenings and busy weeknights.
Ingredients
Scale
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 lb ground beef or diced stew meat
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup green or brown lentils, rinsed
- 6 cups beef broth
- 1 tsp dried thyme
- 1 tsp cumin
- 1 bay leaf
- Salt and pepper to taste
- 1 cup kale or spinach, chopped (optional)
- Fresh parsley for garnish
Instructions
- Brown the beef in a large pot over medium heat. If excess fat collects, drain it off.
- Add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the rinsed lentils, diced tomatoes (with their juice), and beef broth.
- Add the thyme, cumin, bay leaf, salt, and pepper to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender.
- If you’re using kale or spinach, stir it in during the last 5 minutes of cooking.
- Remove the bay leaf, then serve garnished with fresh parsley.
Notes
Serve with crusty bread or a light salad. This soup stores well in the fridge and can be frozen for later.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg