Beef Lentil Soup features tender beef, veggies, and hearty lentils, seasoned with bold Middle Eastern shawarma flavors like cinnamon, cumin, cardamom, and paprika.
I love adding lentils to soup recipes; try this delicious Curry Lentil Soup next.
author’s note
The Soup That Makes Leftovers Exciting!
Every January I go into full “soup month” mode. Between busy school nights, cold weather, and my family constantly asking for “what’s for dinner,” I test a lot of new soup recipes.
One afternoon I wanted something hearty but with more flavor than the usual beef and veggie combo. Since I love Middle Eastern food, I pulled out shawarma spices like cinnamon, cumin, cardamom, and paprika and built them into a beef and lentil soup.
It worked! This Beef Lentil Soup is filling and satisfying, but the spices make it taste extra special. My kids dip warm pita bread in their bowls, and I like topping mine with a spoonful of herbed yogurt.
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).
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)
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.
Quick Tip
Add herbed yogurt sauce to your soup for extra flavor and creaminess. Mix 1/2 cup Greek yogurt, 2 tbsp chopped mint or parsley, 1-1/2 tbsp lemon juice, 1-1/2 tbsp olive oil, 1/2 tsp garlic, and 1/4 tsp cumin, coriander, and salt. Chill before serving.
Use Leftover Lentils In:
Beef Lentil Soup
Video
Equipment
- Large pot with fitted lid
Ingredients
- 2 tablespoons olive oil
- 1-1/2 cups finely diced yellow onion
- 1 pound lean ground beef 93/7
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground cardamom
- 1/8 teaspoon red pepper flakes optional
- 1/4 teaspoon ground cinnamon
- 1-1/4 teaspoons salt
- 1-1/2 teaspoons pepper
- 3 tablespoons tomato paste
- 1 tablespoon minced garlic
- 1-1/2 cups chopped carrots peeled
- 3/4 cup green lentils or brown, see note 1
- 1 (14-ounce) can crushed tomatoes
- 1 (4-cup) carton chicken broth or stock
- 1/3 cup finely chopped fresh parsley
- 1 large lemon
- Mint yogurt sauce see note 2
Instructions
- 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.
- Press the onions to the side of the pot and add the ground beef to the center. Let it sear several minutes, then cook and break it apart with a wooden spoon. When it is mostly cooked through, add ground cumin, coriander, paprika, ground cardamom, red pepper flakes, ground cinnamon, salt, pepper, tomato paste, and garlic. Sauté, stirring constantly, for 3–4 minutes or until the tomato paste begins to darken and everything smells deeply fragrant.
- Add 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, see note 2 for details.
- When the lentils are soft, remove the lid and stir. If desired, add the juice of a lemon and finely chopped parsley. Taste and adjust the salt, pepper, and red pepper flakes to taste. If you want more liquid, you can add a splash more broth. To serve, ladle the soup into bowls and add a dollop of mint-yogurt sauce on top. Enjoy!
Recipe Notes
Storage: To store Beef Lentil Soup, cool completely and transfer to an airtight container. It keeps in the fridge for 3–4 days or in the freezer for up to 3 months. For freezing, leave space at the top of the container for expansion. Thaw in the fridge overnight and reheat on the stove or in the microwave.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use black lentils in this recipe
Sorry not this recipe
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! 🙂