BEST Lentil Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
6 people
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Calories
3619 kcal
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Course
Main Course
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Cuisine
American
BEST Lentil Soup Recipe
Description
The recipe starts by seasoning beef cubes with salt, pepper, and cumin and allowing them to rest briefly before browning in oil over medium-high heat. After removing the beef, diced carrots and onions cook until translucent, then garlic is added for a short time. Beef and accumulated juices return to the pot, along with red wine, beef broth, and tomato paste. This combination simmers for around 30 minutes, concentrating flavors.
Brown lentils and a small amount of baking soda are stirred in and cooked uncovered for an additional 35 to 40 minutes to achieve tender lentils and beef. The soup finishes with fresh lemon juice and chopped Italian parsley to brighten the flavor. The result is a rich, nuanced soup with balanced acidity, meatiness, and earthiness from the lentils and vegetables.
This soup makes a satisfying main dish, especially on cooler days. It reheats well and can be stored refrigerated for several days or frozen long term. The broth thickness can be adjusted by adding water when reheating. Alternatives like using vegetable broth and omitting beef cater to vegan or vegetarian diets. Cooking times and liquid ratios can vary for other methods like Instant Pot or slow cooker preparations.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 pound beef chuck cut into 1-inch cubes (for a vegan or vegetarian lentil soup recipe, skip the beef and add more veggies. Also, adjust the cooking time, boneless
- salt if not using acids such as wine and tomato paste, no need to add baking soda. Also, only add salt to your lentils after cooking them; otherwise, your lentils will become tough. Because I seasoned the beef with salt and added wine and tomato paste to the soup, I had to add baking soda, freshly ground
- black pepper if not using acids such as wine and tomato paste, no need to add baking soda. Also, only add salt to your lentils after cooking them; otherwise, your lentils will become tough. Because I seasoned the beef with salt and added wine and tomato paste to the soup, I had to add baking soda, freshly ground
- ½ teaspoon cumin ground
- 1 carrot peeled and medium diced, large
- ½ yellow onion chopped (or white onion, large
- 3 garlic cloves chopped
- 1 cup red wine such as merlot or cabernet sauvignon (if needed, use a Paleo or vegan type, dry
- 9 cups beef broth or vegetable broth for a vegan lentil soup (the ratio of dry lentils to broth is 1:3 but we called for 9 cups of broth instead because the extra 6 cups of broth will be used to cook the beef and vegetables on the stovetop, making a lentil soup that is a little thinner. As the leftovers sit in the fridge, the lentils will absorb part of the broth)
- ½ tablespoon tomato paste
- 1 cup brown lentils washed and rinsed (or green lentils if you prefer) -- brown lentils are the type most commonly used in Brazil and the USA, dry
- Pinch baking soda (about ¼ teaspoon) -- use the paleo type for a paleo recipe.
- ½ lemon
- ¼ cup Italian parsley fresh, chopped
Instructions
- In a medium bowl, season the beef with salt, pepper, and cumin. Cover and let rest for about 30 minutes on the countertop.
- In a large stainless steel pot or saucepan (not an aluminum pan), heat the oil over medium-high heat. Add the beef and cook until browned ( 6-8 minutes), stirring occasionally.
- Using a slotted spoon, transfer the beef to a clean bowl. Reduce the heat to medium and add the carrots and onion to the pot, cooking until the onions are translucent about 4 minutes. Then add the garlic and cook for about 1 minute, stirring once and a while.
- Return the beef and any accumulated juices from the bowl to the pan. Add the wine, broth, and tomato paste. Stir well.
- Bring the soup to a boil; then, reduce the heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally.
- Add the lentils and the baking soda, and continue simmering but uncovered until the beef and lentils are tender (usually about 35-40 minutes, although you must check for doneness after about 20-30 minutes to avoid overcooking).
- Season the lentil beef soup with salt and black pepper to taste. Remove the pot from the stove and stir in the lemon juice (to bring out all the flavors together) and parsley.
- Ladle the lentil soup into bowls and serve with hard-crusted bread and a glass of red wine. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the soup for up to 6 months in suitable containers.
- Reheat gently in a microwave or on the stove; add broth if it thickens too much.
- Adjust liquid amounts and cooking times when using Instant Pot or slow cooker; brown beef separately before slow cooking.
- Avoid cooking acids in aluminum cookware to prevent off flavors and pitting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 3619 kcal
% Daily Value*
| Calories | 361.9kcal | 18% |
| Carbohydrates | 23.4g | 8% |
| Protein | 27.4g | 55% |
| Fat | 14.6g | 22% |
| Saturated Fat | 4.9g | 25% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 8.2g | 41% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 52.2mg | 17% |
| Sodium | 1422.3mg | 59% |
| Potassium | 835.9mg | 18% |
| Fiber | 10.4g | 42% |
| Sugar | 1.8g | 4% |
| Vitamin A | 1954.3IU | 39% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 66.2mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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