Beefy Lentil Soup

Beefy Lentil Soup

Lately the weather has been atrocious for us here in SoCal (and by atrocious I mean cold and wet ?) and I’ve been sick, and tired. Which means, ive been wanting to make easy meals that help get the cold out. Does anyone feel lazy when it rains? I do. So, when I’m feeling lazy, I need something that’s going to cook itself. Tah dah, beefy lentil soup! This soup is full of veggies, cozy spices, and lentils that throw in the pot and delicious magic happens.
I didn’t realize I liked lentils as much as I do. I had lentil soup from Lazy Dog a few weeks ago and it was delicious, but it had no meat. While I love vegetable soups, the hubs always likes to remind me of the importance of protein. He’s a meatatarian.
As I was looking for a lentil soup with meat, I had taken out some ground beef, but couldn’t find anything recipes with beef so, I got creative. I seemingly have an endless freezer full of ground beef and aside from spaghetti and chili, I never really know what to do with it.
I popped over to my local Trader Joe’s on the hunt for lentils. I walked past them three times. Apparently, I had no clue what they looked like raw. Now, if I’m being honest, I grabbed the green ones because they looked waaaaayy less intimidating than the red ones. At some point I will try this recipe with the other lentils, but for this time I around, I went with the green lentils.
Similar to beans, you’ll want to prep, pick, and clean the lentils prior to starting the soup. There were surprisingly few Lentils that I had to get rid of, must have gotten a good bag! That is probably the hardest part of this recipe (which isn’t hard) so I hope you enjoy this hearty and easy beefy lentil soup!

Beefy Lentil Soup

YIELD: 6 servings
PREP TIME: 15 minutes
COOK TIME: about 45 minutes
TOTAL TIME: 1 hour


1 C picked and cleaned green Lentils
2 Carrots
3 stalks of Celery
1 medium yellow Onion
1 C raw Baby Spinach
3 cloves Garlic, minced
Juice of ½ lemon
½ tsp dried Basil
¼ tsp dried Thyme
1 tsp Tumeric
1 1/2  tsp Cumin
1 tsp ground Ginger
Pinch of Red Pepper Flakes
S & P to taste
3 tbsp EVOO + 1 tbsp Butter
7 cups Beef Stock (do NOT use broth)
3 cups Water
1 can diced tomatoes
1 lb. ground Beef


1. Pick, clean, and separate Lentils. Set aside.

2. Chop onion, carrot, and celery into similar size.

3. In a large stock pot, cook ground beef completely and season with salt and pepper to taste. Set aside once cooked.

4. In the same stock pot, heat the EVVO and butter on medium high heat. Add in chopped veggies and sauté until onion is translucent (about 4-5 minutes)

5. Add in diced tomatoes with the juice from the can. Allow to simmer with veggies for 1-2 minutes.

6. Add the cooked ground beef in to the veggie mix along with all spices (cumin, thyme, basil, turmeric, red pepper flakes) along with S & P – about 1 tsp of each

7. Pour in 6 cups of beef stock and 3 cups of water. Stir to combine.

8.Taste broth to adjust salt and pepper if needed. Use a light hand. As the soup cooks, saltiness will deepen.

9. Add in the cup of Lentils, and cover for 25-30 minutes or until Lentils are fork tender.

10. Once lentils are cooked to desired tenderness, remove 1 cup of cooked soup and either blend or mash (I used a hand potato masher and it worked great, and I kept it fairly chunky). Add back in to whole soup pot, this will add thickness to the soup.

11. Add in fresh baby spinach, and cover for 1-2 minutes to allow the spinach to wilt.

12. Squeeze lemon over entire pot, stir, and serve.

*Note: The soup will store in the fridge for up to 3 days and will reheat like a dream!


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1 Comment

  1. February 18, 2017 / 6:23 am

    Yes, the perfect soup for rainy days such as these! Can’t wait to try this. Thank you for sharing! 😉

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