Beef Lentil Soup is packed with tender beef, veggies, and hearty lentils. The seasoning is inspired by the bold flavors of Middle Eastern beef shawarma, with a blend of cinnamon, cumin, cardamom, and paprika.
I love adding lentils to soup recipes; try this delicious Curry Lentil Soup next.
Try out this Beef and Lentil Soup recipe, which is part of our collection of favorite soup recipes. Click here to see all the recipes in the collection.
Beef Lentil Soup
Since I love Middle Eastern cuisine, I just had to create a hearty, nutritious, and delicious soup that captured all of my favorite flavors during soup month!
And let me tell you, this recipe delivers! Not only is it quick and easy to prepare, but it’s loaded with flavor thanks to a robust seasoning blend. Plus, it’s full of satiating ingredients that will keep you feeling full and satisfied for hours.
Variations
- Replace carrot with diced sweet potatoes or butternut squash (cut ’em small so they’ll cook in time!).
- Mix in some diced greens, such as kale or spinach, towards the end of the cooking time for a boost of color and nutrition.
- Swap the seasonings! Not sure about the flavor profile on this Beef Lentil Soup? Replace the seasoning blend with this Taco Seasoning. Leave out the carrots and mix through drained and rinsed black beans at the end.
- For more spice, add a sprinkle of red pepper flakes to individual soup bowls or some ground cayenne pepper to the soup (starting with 1/4 teaspoon).
Beef Lentil Soup FAQs
In Beef Lentil Soup, I use dried brown lentils.
This lentil soup recipe includes meat. If you’d prefer a vegetarian version, try this Lentil Soup recipe instead.
Lentils and beans are both legumes. Like beans, lentils are high in fiber and protein, but they cook faster and don’t need soaking because they’re smaller.
Legumes like lentils and beans are versatile, affordable, and provide high-quality protein.
Storage
To store Beef Lentil Soup, allow it to cool completely and transfer it to an airtight container. You can also portion the soup into individual servings and store them in separate containers for easier reheating. This tasty soup can be stored in the refrigerator for three to four days, or in the freezer for up to three months.
To freeze the soup, allow it to cool completely and transfer it to a freezer-safe container, leaving about an inch of space at the top to allow for expansion. When you’re ready to eat the soup, thaw it in the refrigerator overnight and then reheat it on the stove or in the microwave until it’s fully heated through.
What To Serve With Beef Lentil Soup
Beef Lentil Soup is a hearty and flavorful dish that pairs well with a variety of sides. Some good options include:
- an appetizer of Hummus with pita chips.
- Tabouli (Tabbouleh), a fresh and vibrant Middle Eastern salad
- more veggies on the side like these Roasted Vegetables
- a dish of cooked grains, such as rice or quinoa
- a dollop of yogurt on top of the soup (see “quick tip” below)
Quick Tip
Adding an herbed yogurt sauce to this soup is a great way to enhance the flavor and add a creamy element to the dish. It’s very simple to make and really elevates the overall taste of the soup. Make it by simply combining 1/2 cup full-fat, plain Greek yogurt, 2 tbsp finely chopped fresh mint or parsley, 1-1/2 tbsp fresh lemon juice, 1-1/2 tbsp olive oil, 1/2 tsp minced garlic, and 1/4 teaspoon each: cumin, coriander, and fine sea salt. Stir and let sit in the fridge (to get more flavorful!) until ready to serve.
Use Leftover Lentils In One Of These Recipes:
- Daal immune-boosting lentils
- Lentil Salad with a fresh and vibrant vinaigrette
- Coconut Curry Lentils with ginger and garlic
- Lentil Bolognese a great vegetarian sauce to top pasta!
- Lentil Curry with coconut milk
Beef Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1½ cups finely diced yellow onion (1 large)
- 1 tablespoon minced garlic (2-3 cloves)
- 1 pound lean (93/7) ground beef
- 3 tablespoons tomato paste
- 2 teaspoons EACH ground cumin, coriander, and paprika
- 1 teaspoon ground cardamom
- Tiny pinch red pepper flakes, optional
- ¼ teaspoon ground cinnamon
- Fine sea salt & pepper
- 1½ cups peeled and chopped carrots (3-4 carrots)
- ¾ cup brown/green lentils (Note 1)
- 1 can (14 oz.) crushed tomatoes
- 1 carton chicken broth/stock (4 cups)
- Optional: ⅓ cup finely chopped parsley, 1 large lemon, mint yogurt sauce (Note 2)
Instructions
- ONION: Heat oil in a large pot over high heat. Add the onions and cook, stirring frequently, for 3-4 minutes or until they turn translucent.
- BEEF: Press the onions to the side of the pot and add the ground beef to the center. Let it sear several minutes and then cook and break it apart with a wooden spoon. When it is mostly cooked through, add the seasonings, tomato paste, and garlic. Season to taste with salt and pepper (we add 1¼ tsp salt and 1½ tsp pepper). Sauté, stirring constantly, for 3-4 minutes or until the tomato paste begins to darken and everything smells deeply fragrant.
- SIMMER: Next, add the carrots, rinsed lentils, crushed tomatoes, and broth to the pot. Stir and bring to a boil. As soon as it boils, reduce the heat to medium low to simmer gently. Cover pot with a lid. The lentils should take 20-25 minutes to cook until they are soft, but older lentils may take 5-10 extra minutes. While the soup is simmering, you can prepare the yogurt sauce if you are using it (See Note 2).
- FINISH: When the lentils are soft, remove the lid and stir. Add the juice of a lemon and finely chopped parsley, if using. Taste and adjust the salt, pepper, and spiciness (red pepper flakes) to taste. If you want more liquid, you can add a splash more broth.
- ENJOY: To serve, ladle the soup into bowls and add a dollop of mint-yogurt sauce on top. Enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this Beef Lintel Soup and shared with my parents. It was very different in flavor which they enjoyed. Thank you. It’s a keeper and very easy assembly.
I’m so thrilled to hear this! Thanks so much Janet! 🙂
I made this tonight and it was great! The spice blend is spot on. Minor changes – used celery instead of the carrots and added spinach in the end for extra veggies. Served with garlic bread, and skipped the yogurt sauce because I was feeling lazy. Perfectly good without it! I think the soup will taste even better tomorrow.
I am so thrilled to hear this! Thanks so much Leslie! 🙂