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#### Instructions:
1. **Brown the Beef:**
– Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
– Add the beef cubes in batches (don’t overcrowd the pot) and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
2. **Sauté the Vegetables:**
– In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
– Add the minced garlic and cook for an additional 1 minute until fragrant.
3. **Combine Ingredients:**
– Return the browned beef to the pot, along with any juices that have accumulated.
– Add the rinsed lentils, beef broth, diced tomatoes (with juices), thyme, cumin (if using), and bay leaf. Stir everything together, ensuring the lentils and beef are well distributed in the liquid.
4. **Simmer the Soup:**
– Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 45-60 minutes, or until the beef is tender and the lentils are cooked through. Stir occasionally to ensure the lentils don’t stick to the bottom of the pot.
5. **Season and Finish:**
– Once the soup is ready, remove the bay leaf and taste the soup. Adjust the seasoning with salt and pepper as needed. If you like a little extra brightness, add a tablespoon of lemon juice to balance the flavors.
6. **Serve:**
– Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve with a side of crusty bread for dipping or a light salad for a complete meal.
#### Why You’ll Love This Recipe:
– **Nutritious and Filling:** The combination of beef and lentils provides a great source of protein, iron, and fiber, making this soup both hearty and satisfying.
– **One-Pot Wonder:** This recipe is easy to make in one pot, minimizing cleanup while maximizing flavor.
– **Perfect for Meal Prep:** This soup stores well in the fridge for up to 3-4 days, and the flavors only improve as it sits. It’s also freezer-friendly, making it a great option for preparing in advance.
– **Customizable:** You can adjust the seasoning or add other vegetables like potatoes, zucchini, or spinach to make this soup your own.
#### Variations:
– **Add More Greens:** Stir in some chopped spinach, kale, or Swiss chard towards the end of cooking for added greens and nutrition.
– **Spicy Version:** If you enjoy a bit of heat, add some red pepper flakes, diced green chilies, or a dash of hot sauce when sautéing the vegetables.
– **Vegetarian Version:** Skip the beef and use vegetable broth and extra vegetables for a hearty vegetarian version of this soup. You can also substitute lentils with beans like chickpeas or kidney beans.
#### Conclusion:
This **Beef and Lentil Soup** is a perfect meal for any time of year, especially when you want something hearty, healthy, and comforting. With its rich, savory broth and combination of tender beef, hearty lentils, and vegetables, this soup will quickly become a favorite in your household. Whether you’re making it for a weeknight dinner or meal prepping for the week, it’s sure to satisfy your cravings and warm you from the inside out.
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