Beef and Lentil Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
530 kcal
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Course
Main Course, Lunch
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Cuisine
Italian
Beef and Lentil Soup
Description
Beef and Lentil Soup features browned beef chuck cubes cooked with lentils and vegetables such as onions, garlic, carrots, and celery in a broth enriched with tomato puree and seasoned with oregano and basil. The soup is simmered until the lentils become tender, creating a satisfying, rustic dish.
The texture is a balance of soft lentils and tender beef, with depth added by the tomato puree and herbs. Simmering uncovered allows some liquid to evaporate, concentrating flavors without making it too thick. This combination yields a comforting soup that can stand on its own.
This soup can be served as a main dish with a crusty bread to soak up the broth or as a starter for a larger meal. It provides a filling option for family dinners especially in cooler weather.
Note that the soup thickness can vary; adding extra broth or water adjusts the consistency. Leftovers keep well refrigerated for several days and can be frozen for longer storage, allowing convenient reheating later.
Ingredients
- 1¼ cups lentils dried, brown or green
- 2 tablespoons olive oil
- 1 pound beef chuck cut into cubes
- ½-1 medium onion chopped
- 1-2 cloves garlic minced
- 4 cups vegetable broth or beef broth, homemade or store bought
- ¾ cup tomato puree passata/conserva
- 2 medium carrots chopped
- 1 medium celery stalk, chopped
- ¼-½ teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
*Depending on how salty your broth is you may want to taste when the soup is almost ready and adjust the salt then.
Instructions
- In a medium bowl add the lentils and enough water to cover them, let sit 30 minutes. Drain.
- In a large pot add the olive and minced garlic, chopped onion and beef, brown the beef, then add the broth, puree, chopped carrots, lentils and spices.
- Bring to a boil then lower and simmer (not fully covered) for 45-60 or until the lentils are tender. Serve immediately. Enjoy!
Notes
- Add more broth or water if the soup thickens too much during cooking.
- Store leftover soup in an airtight container in the refrigerator for 4-5 days.
- To freeze, cool completely and use a freezer-safe airtight container; it can be kept for up to 4-5 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 49g | 16% |
| Protein | 39g | 78% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 1225mg | 51% |
| Potassium | 1318mg | 28% |
| Fiber | 21g | 84% |
| Sugar | 8g | 16% |
| Vitamin A | 5940IU | 119% |
| Vitamin C | 11mg | 12% |
| Calcium | 88mg | 9% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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