Description
This hearty Beef and Lentil Soup is a nutritious and comforting meal perfect for any season. Featuring ground beef, green lentils, and a medley of fresh vegetables simmered in a flavorful tomato and herb broth, this soup is both filling and wholesome. It’s an easy-to-make recipe that balances protein and fiber with rich flavors from Italian seasoning and smoked paprika.
Ingredients
Scale
Meat and Oils
- 2 tablespoons extra-virgin olive oil
- 1 pound 80/20 ground beef
Vegetables and Aromatics
- 1 small yellow onion, chopped
- 4 celery ribs, chopped
- 3 medium carrots, peeled and diced
- 3 garlic cloves, minced
- 2 medium zucchini, chopped
- ¼ pound green beans, trimmed and roughly chopped (about 2 cups)
Liquids and Canned Goods
- 6 cups chicken or vegetable stock
- 1 (28-ounce) can crushed tomatoes
Dry Ingredients and Seasonings
- 1½ cups dried green lentils
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper, plus more for serving
Fresh Herbs
- ¼ cup chopped fresh parsley, plus more for serving
- ¼ cup finely chopped basil leaves, plus more for serving
Instructions
- Heat and Brown Beef: Heat the olive oil in a large pot over medium-high heat until glistening. Add the ground beef and chopped onion. Cook for about 8 minutes, breaking up the beef with a wooden spoon, until the beef is browned and the onion is softened.
- Sauté Vegetables: Add chopped celery, carrots, and minced garlic to the pot. Cook, stirring occasionally, for about 2 minutes until the garlic becomes fragrant.
- Add Liquids and Seasonings: Pour in the chicken or vegetable stock and crushed tomatoes. Stir in the Italian seasoning, smoked paprika, kosher salt, and freshly cracked black pepper. Then, add the dried green lentils to the pot.
- Simmer Lentils: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes to allow the lentils to start cooking and flavors to meld.
- Add Remaining Vegetables: Stir in the chopped zucchini and green beans. Continue to cook the soup on low heat for about 20 more minutes, stirring occasionally, until the lentils are tender and the vegetables are cooked through.
- Finish with Fresh Herbs: Stir in the chopped fresh parsley and basil leaves. Taste and adjust seasoning with extra pepper if desired.
- Serve: Divide the soup into 6 bowls and garnish with additional fresh parsley, basil, and freshly cracked black pepper for added freshness and flavor.
Notes
- This soup can be made with either chicken or vegetable stock for different flavor profiles or to keep it vegetarian until the beef is browned.
- Using 80/20 ground beef ensures enough fat for flavor without being too greasy.
- Rinsing lentils prior to adding them can help reduce foam and improve clarity of the soup.
- Leftovers store well refrigerated for up to 4 days and also freeze well for up to 3 months.
- For a spicier kick, add a pinch of red pepper flakes when adding the seasonings.
- Feel free to substitute green beans for other green vegetables like spinach or kale as per season and preference.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
