Best 7 Beefy Lentil Soup By Faith Fox Recipes

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Indulge in a hearty and flavorful culinary experience with our diverse collection of beefy lentil soup recipes. From classic and comforting to innovative and globally-inspired, these soups promise to tantalize your taste buds and warm your soul. Discover the rich and robust flavors of traditional beef and lentil soup, where tender beef chunks, earthy lentils, and aromatic vegetables harmoniously blend in a savory broth. For a touch of spice and smokiness, try our Southwest beef and lentil soup, featuring a blend of chili powder, cumin, and chipotle peppers. Transport your taste buds to the Mediterranean with our Mediterranean beef and lentil soup, bursting with the freshness of tomatoes, bell peppers, and aromatic herbs. And for a unique twist, our Asian-inspired beef and lentil soup incorporates the vibrant flavors of ginger, garlic, and soy sauce. With these diverse recipes, you're sure to find the perfect beefy lentil soup to satisfy your cravings and make your taste buds sing.

Here are our top 7 tried and tested recipes!

BEEFY LENTIL SOUP



Beefy Lentil Soup image

Make and share this Beefy Lentil Soup recipe from Food.com.

Provided by ElaineAnn

Categories     Lentil

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb ground chuck
1 cup dried lentils, rinsed
1 cup carrot, chopped
1 cup celery, chopped
1 cup onion, chopped
1 cup cabbage, chopped
1 teaspoon salt (optional)
1/2 teaspoon pepper
1 bay leaf
1 (46 ounce) can tomato juice
2 cups beef broth
2 cups water

Steps:

  • Brown ground chuck in a 6-quart kettle at medium heat for 5 minutes.
  • Stir in remaining ingredients.
  • Cook on high heat until mixture comes to a boil for ten minutes. Reduce heat to low and simmer about 90 minutes or until lentils are tender.
  • Crock pot: Use ingredients listed, but reduce beef broth and water to 1 cup of each. Put in crock pot and cook on low for 6 to 8 hours or until lentils are tender.

Nutrition Facts : Calories 224.9, Fat 5.4, SaturatedFat 1.9, Cholesterol 37, Sodium 661.8, Carbohydrate 25.8, Fiber 9.1, Sugar 8.5, Protein 19.4

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 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

BEEFY LENTIL VEGETABLE SOUP



Beefy Lentil Vegetable Soup image

A very tasty, hearty, easy to prepare soup that also freezes well.

Provided by Debbie

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

Yield 7

Number Of Ingredients 12

1 pound lean ground beef
1 ½ cups dry lentils, rinsed
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
3 cups water
1 teaspoon salt
ground black pepper to taste
2 cubes beef bouillon cube
6 cups tomato-vegetable juice cocktail
1 (4.5 ounce) can mushrooms, drained
1 dash Worcestershire sauce

Steps:

  • Brown beef; break meat into small pieces while cooking. Drain.
  • Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

Nutrition Facts : Calories 385 calories, Carbohydrate 38.8 g, Cholesterol 48.7 mg, Fat 14 g, Fiber 15.8 g, Protein 24.9 g, SaturatedFat 5.5 g, Sodium 1262 mg, Sugar 9.4 g

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

BEEFY LENTIL VEGETABLE SOUP



Beefy Lentil Vegetable Soup image

I found this on another website and it has become a family favourite. It's easy, healthy, and freezes really well. What more could you ask for? The original recipe calls for a small tin of sliced mushrooms, but I find a lot of people don't like mushies, so I leave them out.

Provided by Gingernut

Categories     Lentil

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

500 g beef mince
1 1/2 cups dry green lentils, rinsed
1 cup carrot, chopped
1 cup onion, chopped
1 cup celery, chopped
3 cups water
salt
ground black pepper
2 teaspoons beef stock powder
1 1/2 liters vegetable juice cocktail (such as V8)
1 dash Worcestershire sauce

Steps:

  • Brown beef, breaking up as finely as possible.
  • Drain fat off beef.
  • Place beef and all other ingredients into a big pot. Bring to a boil, reduce heat, and cover.
  • Simmer, stirring occasionally, for 1 1/2 to 2 hours, or until lentils are tender.
  • Serve with crusty bread and a dollop of plain yoghurt (or not!).

Nutrition Facts : Calories 450.2, Fat 17.5, SaturatedFat 6.5, Cholesterol 59.2, Sodium 778.1, Carbohydrate 45.3, Fiber 17.8, Sugar 11.6, Protein 28.8

BEEFY LENTIL SOUP (BY FAITH FOX)



BEEFY LENTIL SOUP (BY FAITH FOX) image

Categories     Soup/Stew     Bean     High Fiber

Yield bowls dep on size

Number Of Ingredients 11

8 oz beef (flank steak or stew meat) cut into very small cubes)
2 tsp vegetable or olive oil
1 yellow onion, diced
1 large carrot sliced
4 cups vegetable broth (or low sodium chicken broth)
1 cup dry lentils
1/4 tsp pepper
1/4 tsp dried thyme
2 bay leaves
dash salt to taste
1 tbsp lemon juice

Steps:

  • In a large pot, saute (on medium heat) beef in the vegetable oil for a few minutes. Then add the onions and carrot for an additional 5-7 minutes until onions turn clear and meat is completely browned. Add the broth, lentils, pepper, thyme, and bay leaves. Reduce heat to a simmer (low heat). Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in lemon juice and salt to taste before serving.

Tips:

  • Use a variety of lentils for a more complex flavor and texture.
  • Don't be afraid to add more vegetables to the soup, such as carrots, celery, or zucchini.
  • If you want a thicker soup, use a potato masher to mash some of the lentils.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

Beefy lentil soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover beef. With its combination of beef, lentils, vegetables, and spices, this soup is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give beefy lentil soup a try.

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