Lentil Soup with Beef

Lentil soup with meat is a Brazilian-inspired main dish with a lighter, broth-based consistency rather than the thickness of a lentil stew. It makes a complete meal on its own and pairs well with crusty bread. For more homemade soups, try Portuguese Kale Soup, Chicken and Rice Soup, or Black Bean Soup.

What Is Lentil Soup?

Lentil soup is made with lentils, broth, vegetables, and seasonings. Recipes vary by region and may include beef, sausage, ham, or no meat at all.

This beef and lentil soup uses cubed beef chuck rather than ground beef. The beef simmers with red wine, tomato paste, and broth before the brown lentils are added. It has a brothy consistency, with tender beef and lentils that hold their shape.

In Brazil, lentils are traditionally eaten on New Year's Eve as a symbol of good luck and prosperity. Their small, round shape resembles coins, which are associated with wealth in the coming year. This tradition was brought to Brazil by Italian immigrants, and lentils are still served on New Year's Eve as a symbol of good luck and prosperity.

Ingredients

• Dried brown lentils – 1 cup. Their mild, earthy flavor complements the beef, and they become tender while generally retaining their shape. Brown lentils don't require overnight soaking, which saves preparation time.
• Olive oil – 2 tablespoons. Use olive oil or avocado oil to brown the beef and sauté the vegetables.
• Boneless beef chuck – 1 pound. Cut into 1-inch cubes. Chuck becomes tender during simmering and gives the broth a rich beef flavor.
• Ground cumin – ½ teaspoon. Its earthy flavor complements the beef and lentils.
• Carrot – 1 large. Peel and dice into medium pieces. The carrot contributes mild sweetness and texture.
• Dry red wine – 1 cup. Merlot or Cabernet Sauvignon works well with the beef and tomato paste.
• Beef broth – 9 cups. The generous amount of liquid allows the beef and vegetables to cook and keeps the consistency lighter than a thick lentil stew.
• Tomato paste – ½ tablespoon. Its concentrated tomato flavor brings a little acidity to the broth.
• Baking soda – a pinch. Helps the lentils soften in broth containing acidic ingredients such as red wine and tomato paste.
• Lemon – ½ lemon. Squeeze the juice into the finished soup to balance its savory flavor.

How to Make Lentil Soup

1. Season the beef: Place the beef cubes in a medium bowl and season with salt, black pepper, and cumin. Cover and let rest on the countertop for about 30 minutes.
2. Brown the beef: Heat the oil in a large stainless steel pot or saucepan over medium-high heat. Add the beef and cook for 6–8 minutes, stirring occasionally, until browned.
   Note: Avoid using an aluminum pan because the acidic ingredients, particularly red wine and tomato paste, can react with uncoated aluminum and affect the soup's flavor.
3. Cook the vegetables: Transfer the browned beef to a clean bowl using a slotted spoon. Reduce the heat to medium and add the carrot and onion to the same pot. Cook for about 4 minutes, until the onion becomes translucent. Add the garlic and cook for another minute, stirring occasionally.
4. Combine the ingredients: Return the beef and any accumulated juices to the pot. Add the red wine, beef broth, and tomato paste. Stir well to combine.
5. Simmer the beef: Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
6. Cook the lentils: Add the lentils and baking soda. Continue simmering uncovered for about 35–40 minutes, until the beef and lentils are tender. Start checking for doneness after 20–30 minutes to avoid overcooking.
7. Season and garnish: Taste the soup and adjust the salt and black pepper as needed. Remove the pot from the stove, then stir in the lemon juice to bring the flavors together, followed by the chopped parsley.
8. Serve: Ladle the lentil soup into bowls and serve with hard-crusted bread and a glass of red wine.

Alternative Cooking Methods

Instant Pot Lentil Soup

Use the Sauté setting to brown the beef and soften the vegetables. Add the wine, tomato paste, and broth, reducing the liquid by about half compared with the stovetop recipe. Secure the lid and cook on High Pressure for 20–25 minutes. Allow 10 minutes of natural pressure release, then carefully release the remaining pressure. Add the brown lentils and baking soda, then cook on High Pressure for another 6–8 minutes, followed by a full natural pressure release. Stir in the lemon juice and parsley before serving.

Slow Cooker Lentil Soup

Brown the beef in a skillet before transferring it to the slow cooker with the vegetables and remaining ingredients, except the lemon juice and parsley. Cover and cook on LOW for 6–8 hours or HIGH for 3-4 hours, until the beef and lentils are tender. Finish with the lemon juice and parsley, and adjust the consistency with additional broth if needed.

Types of Lentils

Lentils vary in flavor, texture, cooking time, and liquid requirements. Brown and green lentils generally retain their shape, while split red and yellow lentils soften more readily. Choosing the right variety depends on whether you prefer a broth-based soup or a thicker consistency.

For this beef lentil soup recipe, brown or green lentils are the best choices because they become tender without completely breaking down. Red and yellow split lentils soften faster and would produce a thicker consistency.

Lentil-to-Water Ratio and Cooking Time

When cooking dried brown lentils on their own, a common starting ratio is 1 cup of lentils to 3 cups of water or broth.

This lentil soup with beef broth uses 1 cup of dried lentils and 9 cups of beef broth. The extra liquid cooks the beef and vegetables and keeps the soup thinner than a lentil stew.

Brown lentils typically take 25–40 minutes to become tender, depending on their age and cooking conditions. In this recipe, the beef simmers first, followed by the lentils for another 35–40 minutes. Start checking their tenderness after 20–30 minutes to avoid overcooking.

FAQ About Lentil Soup

What to Serve with Lentil Soup

• Bread: Serve with crusty Sourdough Bread, Air Fryer Garlic Bread, or Portuguese Corn Bread to soak up the broth.
• Salad: Pair the soup with a simple green salad and light vinaigrette, or choose a cucumber and tomato salad to balance the richness of the beef.
• Rice: Enjoy it with steamed white rice for a Brazilian-style meal, or try Greek Rice for something different.
• Roasted Vegetables: Add Roasted Carrots and Parsnips to the meal. Their natural sweetness complements the savory broth.

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5 from 7 votes

Lentil Soup with Beef

A satisfying bowl of Lentil Soup combines tender beef chuck, brown lentils, carrots, and garlic in a savory broth with earthy cumin and a fresh lemon finish.

Course:Main dish

Cuisine:Brazilian

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Resting Time 30 minutes minutes

Total Time 2 hours hours

Servings 6 people

Calories364 kcal

Author Valentina Dimitrova

Cost $ 2.50 per person

Equipment

• 1 large pan or pot
• 2 medium bowls
• 1 wooden spoon
• 1 slotted spoon
• 1 cutting board
• 1 Chef's knife

Ingredients

• 2 tablespoons olive oil or avocado oil
• 1 pound boneless beef chuck – cut into 1-inch cubes
• salt and freshly ground black pepper – to taste
• ½ teaspoon ground cumin
• 1 large carrot – peeled and cut into medium dice
• ½ large yellow onion or white onion – chopped
• 3 garlic cloves – chopped
• 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
• 9 cups beef broth
• ½ tablespoon tomato paste
• 1 cup dried brown lentils or green lentils – rinsed
• 1 pinch baking soda – about ¼ teaspoon
• ½ lemon
• ¼ cup fresh Italian parsley – chopped

US Customary - Metric

Instructions

• Season the beef: Place the beef cubes in a medium bowl and season with salt, black pepper, and cumin. Cover and let rest on the countertop for about 30 minutes.
• Brown the beef: Heat the oil in a large stainless steel pot or saucepan over medium-high heat. Add the beef and cook for 6–8 minutes, stirring occasionally, until browned.

  Note: Avoid using an aluminum pan because the acidic ingredients, particularly red wine and tomato paste, can react with uncoated aluminum and affect the soup's flavor.
• Cook the vegetables: Transfer the browned beef to a clean bowl using a slotted spoon. Reduce the heat to medium and add the carrot and onion to the same pot. Cook for about 4 minutes, until the onion becomes translucent. Add the garlic and cook for another minute, stirring occasionally.
• Combine the ingredients: Return the beef and any accumulated juices to the pot. Add the red wine, beef broth, and tomato paste. Stir well to combine.
• Simmer the beef: Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
• Cook the lentils: Add the lentils and baking soda. Continue simmering uncovered for about 35–40 minutes, until the beef and lentils are tender. Start checking for doneness after 20–30 minutes to avoid overcooking.
• Season and garnish: Taste the soup and adjust the salt and black pepper as needed. Remove the pot from the stove, then stir in the lemon juice to bring the flavors together, followed by the chopped parsley.
• Serve: Ladle the lentil soup into bowls and serve with hard-crusted bread and a glass of red wine.

Recipe Notes

Storage and Reheating

Make Ahead: The soup can be prepared in advance. The lentils will absorb some of the broth during storage, so adjust the consistency when reheating.

Refrigerator: Allow the soup to cool promptly, transfer it to airtight containers, and refrigerate. Consume within 3–4 days.

Freezer: Portion the cooled soup into freezer-safe containers, with space for expansion. Freeze for up to 3 months for best quality.

Reheating: Warm the soup in a saucepan over medium-low heat, with occasional stirring, until thoroughly heated. Add a little water or broth if the lentils have absorbed too much liquid.

 

Nutrition

Calories: 364kcal | Carbohydrates: 24.1g | Protein: 27.4g | Fat: 14.6g | Saturated Fat: 4.9g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8.2g | Trans Fat: 0.5g | Cholesterol: 52.2mg | Sodium: 1468.1mg | Potassium: 845.7mg | Fiber: 10.6g | Sugar: 1.9g | Vitamin A: 1956.1IU | Vitamin C: 11.6mg | Calcium: 68.4mg | Iron: 5.1mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

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This post was first published on January 1, 2013.