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Beef and Lentil Soup with Herbs

Elina James
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Soups
Cuisine Mediterranean
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 1 lb (450 g) beef stew meat, cut into small cubes
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup dried lentils (green or brown), rinsed and drained
  • 6 cups beef broth (low sodium preferred)
  • 1 (14 oz / 400 g) can diced tomatoes
  • 2 bay leaves
  • 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
  • 1 tsp paprika
  • ½ tsp ground cumin (optional, for a subtle warmth)
  • Salt and freshly ground black pepper, to taste
  • For Finishing:
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice (optional, for brightness)
  • 1–2 tsp extra virgin olive oil, for drizzling

Instructions
 

  • Sear the Beef: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches and sear until browned on all sides. Remove and set aside.
  • Sauté Aromatics: In the same pot, add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for another minute until fragrant.
  • Add Seasonings: Stir in thyme, paprika, cumin, salt, and pepper. Mix well to coat the vegetables in spices.
  • Add Lentils and Broth: Add the rinsed lentils, seared beef, diced tomatoes, and beef broth. Stir everything together and add the bay leaves.
  • Simmer: Bring to a boil, then reduce heat to low. Cover partially and simmer for 1 to 1½ hours, stirring occasionally, until the beef and lentils are tender.
  • Finish and Serve: Discard bay leaves. Stir in fresh parsley and lemon juice. Adjust seasoning to taste.