Lentil Soup with Beef

Name: Lentil Soup with Beef
Prep time: 20 min
Cook time: 115 min
Total time: 135 min
Yield: 6
Ingredients: 2 tbsp Olive oil; 1½ lb Boneless beef chuck, cut into 1-inch cubes; Salt; Freshly ground black pepper; 3 large Celery stalks, chopped; 2 large Carrots, peeled and chopped; 1 large Onion, chopped; 6 clove Garlic cloves, chopped; 1½ tsp Fresh rosemary leaves, chopped; 1½ tsp Dried oregano; 84 fl oz Beef broth; 28 oz Diced tomatoes in juice; 11 oz Lentils, rinsed; ⅓ cup Fresh Italian parsley leaves, chopped

Recipe GLPR0860a4ba9940f6

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Soup

135 min

483 cal

Servings: 6

Stovetop

SNAP eligible

A hearty and warming lentil soup enriched with tender beef chuck, aromatic vegetables, and fresh herbs. This rustic soup simmers slowly to develop deep flavors, combining celery, carrots, onion, and garlic with rosemary and oregano, finished with fresh parsley for brightness. Perfect for a comforting meal that feeds a crowd.

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Ingredients

2 tbsp Olive oil

1½ lb Boneless beef chuck, cut into 1-inch cubes

Salt

Freshly ground black pepper

3 large Celery stalks, chopped

2 large Carrots, peeled and chopped

1 large Onion, chopped

6 clove Garlic cloves, chopped

1½ tsp Fresh rosemary leaves, chopped

1½ tsp Dried oregano

84 fl oz Beef broth

28 oz Diced tomatoes in juice

11 oz Lentils, rinsed

⅓ cup Fresh Italian parsley leaves, chopped

Directions

Heat the olive oil in a large heavy pot over medium-high heat. Pat the beef dry and season generously with salt and pepper. Working in batches, add half of the beef cubes to the pot and cook, stirring occasionally, until deeply browned on all sides, about 8 minutes. Transfer the browned beef to a clean bowl using a slotted spoon. Repeat with the remaining beef, then set aside.
To the same pot, add the chopped celery, carrots, onion, and garlic. Stir in the fresh rosemary and dried oregano. Sauté over medium heat, stirring frequently, until the onion becomes translucent and softened, approximately 8 minutes.
Return the browned beef and any accumulated juices from the bowl back to the pot. Pour in the beef broth and add the canned diced tomatoes along with their juice. Stir well to combine all ingredients.
Increase the heat to bring the soup to a rolling boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and simmer gently. Stir occasionally and cook until the beef is tender, about 1 hour.
Add the rinsed lentils to the pot and stir to distribute evenly. Cover and continue simmering until the lentils are soft and cooked through, approximately 40 minutes.
Remove from heat and stir in the chopped fresh parsley. Taste the soup and adjust the seasoning with additional salt and pepper as needed. Ladle the soup into bowls and serve hot.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is a staple at any Charlotte-area grocer—no special stops needed. At roughly $12 to $14 for the whole pot (beef chuck is under $4 per pound, lentils and broth are cheap), the cost per serving lands around $2 to $2.25, making this genuinely weeknight-friendly. The stated 135 minutes is honest: the beef needs a real sear and braise, and this soup rewards a slow simmer, not a rush. It reheats beautifully and makes great leftovers, though it is hands-off once it hits the pot—ideal for a busy family.