Spicy Beef Lentil Soup (Printable Version)

Tender beef, lentils, and spices combined in a single pot for a hearty, comforting meal option.

# Ingredient List:

→ Meats

01 - 1.1 lb beef stew meat, cut into 0.8-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

# Directions:

01 - Heat olive oil over medium-high heat in a large pot or Dutch oven. Add beef cubes and sear until browned on all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, celery, and red bell pepper. Sauté for 5 to 7 minutes until softened.
03 - Add garlic, cumin, smoked paprika, coriander, chili flakes, and oregano. Stir continuously for 1 minute until fragrant.
04 - Return seared beef to the pot. Add diced tomatoes with juices, lentils, bay leaf, and broth. Stir to blend all components evenly.
05 - Bring to a boil, then reduce heat to low and cover. Simmer 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 cilantro or parsley and a squeeze of lemon, if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is as easy as the cooking itself.
  • The beef gets incredibly tender while the lentils thicken the broth into something almost stew-like.
  • You can dial the spice up or down without losing any of the deep, smoky flavor.
  • It tastes even better the next day, which makes it perfect for meal prep or lazy lunches.
02 -
  • Don't skip searing the beef, those browned bits are pure flavor and they dissolve into the broth as it cooks.
  • If your lentils are old, they can take forever to soften, so buy them from a store with good turnover or soak them for 20 minutes first.
  • The soup thickens as it sits, so if you're reheating leftovers, add a splash of water or broth to loosen it back up.
03 -
  • If you want the soup to feel more stew-like, use less broth or simmer it uncovered for the last 15 minutes to let it reduce.
  • Taste the soup before adding salt, especially if you're using store-bought broth, which can already be quite salty.
  • A bay leaf might seem small, but it adds a subtle herbal backbone that you'll miss if you leave it out.
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