Best 11 Beef Lentil Soup Recipes

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Indulge in a hearty and comforting Beef Lentil Soup, a culinary delight that blends succulent beef, tender lentils, and an array of flavorful vegetables in a rich and savory broth. This classic soup is not only a tastebud pleaser but also a nutritional powerhouse, brimming with protein, fiber, and essential vitamins. Elevate your culinary skills with our curated collection of delectable Beef Lentil Soup recipes, ranging from traditional to modern variations. Discover the secrets to creating a soup that is both hearty and wholesome, sure to warm your soul on chilly days or serve as a satisfying meal any time of the year.

Here are our top 11 tried and tested recipes!

LENTIL SOUP WITH BEEF



Lentil Soup with Beef image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Six 14-ounce cans beef broth
One 28-ounce can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

Steps:

  • Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

BEEF BARLEY LENTIL SOUP



Beef Barley Lentil Soup image

I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. -Judy Metzentine, The Dalles, Oregon

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrots
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
1 teaspoon salt

Steps:

  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 603mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges

BEEF LENTIL SOUP



Beef Lentil Soup image

You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. -Guy Turnbull, Arlington, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 can (46 ounces) tomato or V8 juice
4 cups water
1 cup dried lentils, rinsed
2 cups chopped cabbage
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
1/2 cup diced green pepper
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 package (10 ounces) frozen chopped spinach, thawed

Steps:

  • In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.

Nutrition Facts : Calories 314 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 661mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges

HEARTY CABBAGE, BEEF, AND LENTIL SOUP



Hearty Cabbage, Beef, and Lentil Soup image

This makes a very large pot of a delicious, hearty ground beef and lentil soup that is perfect to warm you up on a cold winter day. And the bonus is -- lots of leftovers for tomorrow!

Provided by Melissa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

1 (48 ounce) can beef broth
3 carrots, sliced
3 stalks celery, sliced
1 cup red lentils, rinsed
2 cups chopped cabbage
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 pound ground beef
¼ cup chopped onion
2 cloves garlic, minced

Steps:

  • Combine broth, carrots, celery, and lentils in a large stockpot over medium-high heat; bring to a boil. Boil for 5 minutes, then reduce heat to low. Add cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, pepper, and bay leaf. Cover and let simmer until vegetables and lentils are cooked thoroughly, about 45 minutes.
  • While soup is simmering, heat a skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir until browned and crumbly and onion is soft, 5 to 7 minutes. Drain fat from the skillet; add contents to the soup. Serve.

Nutrition Facts : Calories 327.6 calories, Carbohydrate 32.3 g, Cholesterol 47.3 mg, Fat 10.3 g, Fiber 13.6 g, Protein 26.2 g, SaturatedFat 4 g, Sodium 1428.3 mg, Sugar 8.4 g

CROCK POT BEEF LENTIL SOUP



Crock Pot Beef Lentil Soup image

This recipe was printed in our local paper. I was looking for recipes to use the soup bones I got when purchasing a side of beef from our local farmer. This is thick and rich and so easy to toss in the crock pot. Set your bread-maker to be ready when the soup is done, and dinner is served!

Provided by KeyWee

Categories     Lentil

Time 9h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs soup bones with meat
3 carrots, peeled &, chopped
3 medium potatoes, peeled &, chopped
1 large onion, peeled &, chopped
3 stalks celery, chopped
1 (28 ounce) can chopped tomatoes, undrained
6 cups water
6 beef bouillon cubes, crushed
1/2 lb lentils, rinsed
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon marjoram
3 cups shredded cabbage

Steps:

  • In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage.
  • Cover& cook on low 8 hours or until lentils are tender.
  • Remove beef from bones, shred and and return to pot.
  • Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.

MOROCCAN BEEF AND LENTIL SOUP



Moroccan Beef and Lentil Soup image

We call this hippie soup, it's one of the best Moroccan beef and lentil soups I've ever made. This could be a whole meal on its own. It takes a lot of preparation but is surely worth it!

Provided by creative cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 12h5m

Yield 8

Number Of Ingredients 15

½ cup dry chickpeas (garbanzo beans)
¼ cup vegetable oil
8 ounces celery with leaves, chopped
1 ½ onions, diced
3 tomatoes, peeled and coarsely chopped
8 ½ cups water, divided
1 pound beef chuck, cut into 1/2-inch cubes
1 (1 pound) beef marrow bone
½ cup uncooked green lentils
¼ cup all-purpose flour
1 cup chopped fresh parsley
1 cup chopped fresh cilantro
salt and ground black pepper to taste
1 tablespoon fresh lemon juice
4 ounces vermicelli, broken into 1/2-inch pieces

Steps:

  • Place chickpeas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
  • Heat vegetable oil in a large pot over medium-high heat; stir in celery and onions. Saute until vegetables have softened and turned translucent, 6 to 10 minutes. Add tomatoes and simmer for another 6 minutes. Add 8 cups water, beef, drained chickpeas, lentils, and marrow bone; bring to a boil. Reduce heat to low, cover, and cook for 2 1/2 hours.
  • Combine remaining 1/2 cup water and flour in a small bowl; whisk until paste-like. Pour into the soup with parsley and cilantro. Season with salt and pepper and cook for 30 minutes. Add lemon juice and cook for an additional 20 minutes, adding vermicelli during the last 5 minutes.
  • Remove marrow bone and serve.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 33 g, Cholesterol 144.2 mg, Fat 28.1 g, Fiber 6.2 g, Protein 23.5 g, SaturatedFat 10.5 g, Sodium 112.6 mg, Sugar 4.7 g

BEEF LENTIL SOUP



Beef Lentil Soup image

I have been making this soup for years. I normally use green lentils but use your preference. This is an excellent recipe for diabetics.

Provided by Lorrie in Montreal

Categories     Lentil

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1 quart water
1 cup dried lentils, rinsed
2 cups cabbage, chopped
1 cup carrot, sliced
1 cup celery, sliced
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 teaspoon pepper
1/2 teaspoon thyme
1 bay leaf
1 teaspoon salt (optional)
2 beef bouillon cubes (optional)
10 ounces frozen chopped spinach, thawed and drained

Steps:

  • In a large pot, brown ground beef and drain fat.
  • Add water,lentils, cabbage,carrots, celery,onion, green pepper, pepper, thyme and bay leaf. Add salt and bouillon cubes if using.
  • Bring to a boil, reduce heat and simmer uncovered for 1 - 1 1/2 hours or until lentils and vegetables are tender.
  • Add spinach and heat through. Remove bay leaf.

BEEF BARLEY LENTIL SOUP



BEEF BARLEY LENTIL SOUP image

Start this in the slow cooker before heading out to work and come home on a cold winter afternoon to the wonderful aroma of hot, hearty beef barley soup. Yum--what a treat. From Tasteofhome.com

Provided by Ellen Bales

Categories     Vegetable Soup

Time 8h30m

Number Of Ingredients 12

1 lb beef for stew, cut into bite-size pieces
1 medium onion, chopped
2 c red potatoes, cubed
1 c chopped celery
1 c chopped carrots
1 c dried lentils, rinsed
1/2 c medium pearl barley
8 c water
2 tsp beef bouillon granules
1 tsp salt
1/2 tsp lemon pepper
2 can(s) (14.5 oz. ea.) stewed tomatoes

Steps:

  • 1. Put the meat into a 5-qt. slow cooker. Layer with onion, potatoes, celery, carrots, lentils, and barley.
  • 2. Combine the water, bouillon, salt and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender.
  • 3. Add the tomatoes; cook 2 hours longer.
  • 4. Can use ground beef instead of stew beef. Brown beef with onion before putting in slow cooker. If you have to leave for more than 6 hours, you could add the tomatoes at the start, but use chopped tomatoes instead of stewed.

BEEF AND LENTIL SOUP



Beef and Lentil Soup image

A great lunch soup full of protein. I make a batch of this and warm it up all week.

Provided by KELLY614

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h15m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 pound beef chuck, cut into 1-inch cubes
salt and pepper to taste
2 large stalks celery, chopped
2 large carrots, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 ½ teaspoons dried cilantro
1 teaspoon dried oregano
2 (32 ounce) cartons chicken broth
1 (28 ounce) can diced tomatoes
2 cups dry lentils
¼ cup chopped fresh parsley
½ cup grated Parmesan cheese, or to taste

Steps:

  • Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
  • Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
  • After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 342.8 calories, Carbohydrate 38.4 g, Cholesterol 36.2 mg, Fat 9.3 g, Fiber 16.7 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 1350.9 mg, Sugar 6.5 g

BEEF, BACON AND LENTIL SOUP



Beef, Bacon and Lentil Soup image

This is from a free Penzey's recipe card. I haven't tried it yet, but am typing it here for safekeeping.

Provided by Michelle Berteig

Categories     Pork

Time 2h40m

Yield 10 serving(s)

Number Of Ingredients 15

1 1/2 cups dried lentils
5 cups cold water
8 ounces bacon, diced
1 lb ground chuck
1 large onion, chopped
1/2 cup chopped bell pepper
1 large carrot, chopped
1 large tomatoes, chopped
1 1/2 tablespoons butter
1 1/2 tablespoons flour
2 cups warm water
1 teaspoon beef base or 1 beef bouillon cube
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons vinegar

Steps:

  • Dissolve the beef soup base or the beef bouillon cube in the warm water.
  • Combine the lentils and the cold water in a soup pot and bring to a boil.
  • Lower the heat, cover, and simmer for 45 minutes.
  • While the lentils are cooking, cook the bacon in a skillet and drain on a plate lined with paper towels. Discard the bacon drippings.
  • Add the ground chuck to the skillet and brown. Drain well.
  • Add the beef, bacon and vegetables to the lentils.
  • Melt the butter in the skillet, add the flour, salt, pepper, and vinegar. Cook, stirring constantly, until thickened and bubbly, about 3 minutes.
  • Add the water/soup base mixture, stir well to blend, then add to the soup pot and bring to a boil.
  • Lower the heat, cover, and simmer for 1 1/2 to 2 hours or until the flavors are well-blended.

BEEF-BARLEY-SPLIT PEA-LENTIL SOUP



Beef-Barley-Split Pea-Lentil Soup image

This recipe came from our local regional cancer center where I was a volunteer for many years up until October 2010. The home made soup mix (dry ingredients) were a gift to all volunteers and were layered in canning jars with pretty lids and covers. The dehydrated mixed veggies are the tiny ones (chopped small before drying...

Provided by Marlene Fields

Categories     Soups

Time 1h20m

Number Of Ingredients 9

2 - 3 c cooked beef, chopped small
1 c pearl barley, uncooked
1 c split peas, uncooked
1 c lentils, uncooked
1/2 c dehydrated mixed veggies from bulk food aisle
1 49 oz. can 99% fat free beef broth
10 c water
1 tsp mrs. dash herb and garlic seasoning
2 tsp salt (i like kosher or sea salt)

Steps:

  • 1. Bring all ingredients to a boil in a large pot. Reduce heat to low and simmer 45 - 50 minutes, or until peas are tender.

Tips:

  • Use a variety of lentils. This will give your soup a more complex flavor and texture.
  • Soak your lentils before cooking. This will help them cook more evenly and prevent them from becoming mushy. If you forget to soak them ahead of time, you can quick-soak them by boiling them for 5 minutes, then removing them from the heat and letting them sit for 30 minutes.
  • Don't overcook the lentils. They should be tender but still hold their shape.
  • Use a good quality beef broth. This will make a big difference in the flavor of your soup.
  • Add vegetables to your soup. This will make it more nutritious and flavorful. Some good options include carrots, celery, onions, potatoes, and tomatoes.
  • Season your soup to taste. This may include adding salt, pepper, garlic powder, onion powder, or other spices.
  • Serve your soup with a side of bread or crackers. This will help to soak up the broth and make the meal more satisfying.

Conclusion:

Beef lentil soup is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. So next time you're looking for a warm and comforting meal, give beef lentil soup a try.

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