Hearty and stew-like, this nutrient-dense lentil soup is loaded with veggies and lean beef and makes a deliciously comforting one-pot meal.
This hearty, healthy soup is perfect for a cold winter’s night or anytime you’re craving comfort food.
The recipe makes a big batch, and happily, the flavor improves over time, making leftovers a treat. The soup consistency borders on stew-like, and lentils do continue to absorb the broth over time, creating a thicker consistency yet.
I mention in the recipe notes that you may wish to have extra broth on hand to thin any leftovers to your preferred consistency－or even if you’d like the soup to be, well, soupier from the outset. Short of extra broth, a generous splash of water and pinch or two of salt will work well too.
If you’d prefer a smaller yield, you could easily cut the recipe in half. However, the soup does freeze well, and you could certainly share a container with a friend or neighbor.
A big bowl is perfectly satisfying as is, or you could pair it with cornbread or a crusty roll.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Grass-Fed Beef and Lentil Soup
Ingredients
- 1 medium yellow onion, diced
- 1 tablespoons (14ml) olive oil
- 1 pound lean ground beef, grass-fed if desired
- 3 cloves garlic, minced (or ¾ teaspoon garlic powder)
- 4 carrots, chopped
- 3 celery ribs, chopped
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 (28-ounce) can tomato puree or crushed tomatoes
- 2 quart-size cartons (8 cups) chicken broth or stock **see tip below
- 2 cups (380g) dry lentils, green or brown
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- 1 tablespoon (15ml) balsamic vinegar
- 1 teaspoon
salt (or to taste) and cracked pepper to taste )
- Optional extras: 1 small bunch kale (~6 ounces), stemmed and chopped, or other dark, leafy greens of choice (~3 ounces once stemmed or 3 packed cups); Grated Parmesan, Asiago, or Gruyere cheese for serving
Instructions
- In a large soup pot or Dutch oven (6 quart minimum), heat the oil over medium heat. Sauté the onions until wilted and golden in spots, about 5 minutes. Add the beef and brown it, crumbling as you go. Add the garlic and sauté another minute.
- Add the carrots through oregano, bring to a simmer, and cook 40-50 minutes, partially covered, or until the lentils are just tender. (Start checking lentils for doneness after 30 minutes, as age of lentils and simmer level will affect cook time.)
- Stir in the sugar, vinegar, salt, pepper, and optional kale during last 10 minutes of cooking time. Taste and adjust seasonings, ladle into bowls, and sprinkle with cheese, if using.
- Slow cooker option: Brown beef, onions, and garlic as directed above. Transfer to slow cooker and add the remaining ingredients through the oregano. Cover and cook on low heat 6-7 hours or on high 3-4 hours, or until lentils are just tender. As slow cookers vary from model to model, check early to avoid mushy lentils. Add the optional kale in the final 15 minutes. When done, stir in the sugar, vinegar, salt, pepper. Taste and adjust seasonings, ladle into bowls, and sprinkle with cheese, if using.
Notes
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