Spicy Beef Lentil Soup (Printable)

A robust one-pot stew with tender beef, lentils, and warming spices for a nourishing meal.

# What You'll Need:

→ Meats

01 - 1.1 lb beef stew meat, cut into ¾-inch cubes

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes with juices

→ Legumes

08 - 1 cup dried brown or green lentils, rinsed

→ Spices & Seasonings

09 - 1½ tsp ground cumin
10 - 1 tsp smoked paprika
11 - ½ tsp ground coriander
12 - ½ to 1 tsp chili flakes, adjust to taste
13 - 1 tsp dried oregano
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste

→ Liquids

16 - 6 cups beef or vegetable broth
17 - 2 tbsp olive oil

→ Optional Garnishes

18 - Fresh cilantro or parsley, chopped
19 - Lemon wedges

# How to Make It:

01 - Heat olive oil over medium-high heat in a large pot or Dutch oven. Add beef cubes and brown on all sides, approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, celery, and red bell pepper. Cook for 5 to 7 minutes until softened.
03 - Stir in garlic, ground cumin, smoked paprika, ground coriander, chili flakes, and oregano. Cook for 1 minute until fragrant.
04 - Return the seared beef to the pot. Add diced tomatoes with juices, rinsed lentils, bay leaf, and broth. Stir to combine.
05 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 50 to 60 minutes, stirring occasionally, until beef and lentils are tender.
06 - Season with salt and freshly ground black pepper to taste. Remove bay leaf before serving.
07 - Ladle soup into bowls and garnish with chopped fresh cilantro or parsley and a squeeze of lemon, if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so cleanup is as easy as the recipe itself.
  • The beef gets impossibly tender while the lentils soak up all the spiced broth.
  • You can dial the heat up or down and it still tastes like a hug in a bowl.
02 -
  • Do not skip searing the beef, those caramelized bits are where all the deep flavor lives.
  • Rinse the lentils well before adding them or you will end up with a cloudy, starchy broth.
  • If the soup gets too thick as it sits, just add a splash of broth or water and stir it back to life.
03 -
  • Use a heavy-bottomed pot or Dutch oven so the heat distributes evenly and nothing scorches on the bottom.
  • Taste the soup halfway through and adjust the spice level before it finishes cooking, it is easier to fix then than at the end.
  • Let the soup rest for ten minutes after cooking, the flavors settle and the broth thickens just a little.
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