This beef and lentil soup is the pot I reach for when the days get short and everyone wants something truly filling.
Tender cubes of chuck roast simmer low and slow until they practically melt into the broth.
Earthy lentils, sweet carrots, celery, and a savory tomato broth round out the bowl, so it eats like a full meal with no sides required.
A shower of Parmesan and fresh parsley at the end ties everything together.
I like to make a big batch on Sunday, because the leftovers taste even better by Tuesday.
If you enjoy a hearty beef soup, my cabbage beef soup uses the same low and slow approach.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 2 hours |
| Total Time | 2 hours 15 minutes |
| Servings | 8 servings (about 1 1/2 cups each) |
| Difficulty Level | Easy |
Why You’ll Love This Beef And Lentil Soup Recipe
This soup earns a permanent spot in my cold weather rotation for a handful of good reasons.
It is simple, budget friendly, and loaded with protein and fiber.
- Big flavor from simple ingredients: Browned beef, garlic, and dried herbs build a rich, savory broth without any fancy techniques.
- Truly filling: Beef and lentils together make this a complete meal that keeps you full for hours.
- Budget friendly: Chuck roast and dried lentils turn a small grocery spend into eight generous bowls.
- Great for meal prep: The flavor deepens overnight, and the soup freezes beautifully.
- Mostly hands off: After about 30 minutes of active cooking, the pot does the rest of the work.
- Easy to customize: The classic base welcomes extra greens, different spices, or a ground beef swap.
You might also enjoy: Lentil Spinach Soup Recipe
Ingredients
Nothing in this pot is fancy, and most of it comes from the pantry and the produce drawer.
Brown or green lentils are the best choice here because they hold their shape during the long simmer.
- 2 tablespoons olive oil
- 1 pound beef chuck roast, trimmed and cut into 1-inch cubes
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 large celery stalks, diced
- 2 large carrots, peeled and diced
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 8 cups (2 quarts) low sodium beef bone broth
- 1 can (28 ounces) diced tomatoes, with their juices
- 1 1/2 cups dried green lentils or brown lentils, rinsed and picked over
- 1/4 cup chopped fresh parsley
- 1/2 cup freshly grated Parmigiano Reggiano, for serving
If you love a bowl packed with beef and hearty grains, my beef barley soup is another cold weather favorite.
Kitchen Equipment Needed
This is a one pot recipe, so the equipment list is short and simple.
A heavy pot with a tight fitting lid makes the biggest difference.
- Large Dutch oven or heavy 6 to 8 quart pot with a lid
- Sharp chef’s knife
- Cutting board
- Fine mesh strainer for rinsing the lentils
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Box grater or rasp grater for the Parmesan
Read Also: Crockpot Lentil Sweet Potato Stew Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of making soups like this one.
A few smart upgrades can make the pot easier to cook and the bowl more flavorful.
1. Lodge Enameled Cast Iron Dutch Oven
I reach for an enameled Dutch oven whenever a recipe calls for browning and a long simmer.
It holds steady heat, so the beef sears nicely and the soup never scorches on the bottom.
The enamel also cleans up easily after all those browned bits.
2. Bob’s Red Mill Green Lentils
Fresh, high quality lentils cook more evenly and keep their shape in a long simmer.
I like green lentils here because they stay tender and slightly firm instead of turning mushy.
They also store well in the pantry for months.
3. Better Than Bouillon Roasted Beef Base
When I do not have homemade stock on hand, this concentrated base gives the broth real depth.
It dissolves quickly in hot water and lets you control the saltiness. A small jar goes a long way and keeps in the fridge.
4. Parmigiano Reggiano Wedge
A real wedge of Parmigiano Reggiano melts into the hot soup and adds a salty, nutty finish.
Grating it fresh makes a noticeable difference compared to pre shredded cheese.
Save the rind and toss it into the pot for even more flavor.
5. Victorinox Fibrox Pro 8 Inch Chef’s Knife
Cubing chuck roast and dicing a pile of vegetables goes much faster with a sharp, comfortable knife.
This one stays sharp, feels balanced in the hand, and is very reasonably priced. It is a workhorse I use almost every day.
The same chuck cut that makes this soup so tender also shines in my crockpot chuck roast.
Step-by-Step Instructions: How to Make Beef And Lentil Soup
Take your time with each stage, because the layers of flavor are built one step at a time.
Read through the steps once before you start so nothing surprises you.
1. Prep the Beef and Vegetables
- Trim any large pieces of hard fat from the beef chuck roast, then cut the meat into 1-inch cubes so the pieces cook evenly.
- Pat the beef cubes very dry with paper towels, because dry meat browns instead of steaming.
- Dice the celery, carrots, and onion into small, even pieces, and mince the garlic.
- Chop the parsley and grate the Parmigiano Reggiano, then set both aside in the fridge for the end.
- Place the lentils in a fine mesh strainer, rinse them under cold running water, and pick out any small stones or debris.
- Open the can of diced tomatoes and measure out the broth, herbs, and bay leaves so everything is ready to go.
2. Brown the Beef
- Set your Dutch oven over medium high heat and add the 2 tablespoons of olive oil.
- Heat the oil for about 2 minutes, until it shimmers and flows easily when you tilt the pot.
- Season the beef cubes with the 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
- Add the beef in a single layer, working in two batches if needed so the pot is not crowded.
- Let the cubes sit undisturbed for 2 minutes, then turn them and keep browning for about 8 minutes total, until deeply golden on most sides.
- Transfer the browned beef to a clean plate, leaving the oil and browned bits in the pot.
3. Cook the Vegetables and Aromatics
- Reduce the heat to medium and add the diced celery, carrots, and onion to the same pot.
- Cook for about 8 minutes, stirring often, until the onion turns soft and translucent.
- Scrape up the browned bits from the bottom of the pot with your wooden spoon as the vegetables release moisture.
- Stir in the minced garlic, dried oregano, dried thyme, and bay leaves.
- Cook for 1 minute, just until the garlic smells fragrant, so it does not burn.
4. Simmer the Beef
- Pour in the beef broth and the diced tomatoes with all their juices.
- Return the browned beef to the pot along with any juices that collected on the plate.
- Bring the soup to a boil over high heat, then reduce the heat to medium low.
- Cover the pot and simmer for 1 hour, stirring every 15 minutes or so.
- Skim off any foam that rises to the surface, and check that the beef is just beginning to turn tender.
5. Add the Lentils
- Stir the rinsed lentils into the simmering soup, making sure they are fully submerged.
- Cover and continue simmering for 35 to 40 minutes, stirring now and then.
- Test a lentil and a piece of beef, and look for lentils that are tender but still hold their shape and beef that pulls apart easily with a fork.
- If the soup becomes too thick, stir in 1/2 to 1 cup of water or extra broth to loosen it.
6. Season and Finish the Soup
- Remove and discard the bay leaves.
- Taste the soup and add more salt and pepper as needed, remembering that the Parmesan will add saltiness too.
- Stir in the chopped fresh parsley and let the soup rest off the heat for 5 minutes.
7. Serve the Soup
- Ladle the hot soup into warm bowls, making sure each serving gets plenty of beef and lentils.
- Sprinkle each bowl with the freshly grated Parmigiano Reggiano.
- Serve right away while the soup is steaming hot.
Another favorite: Korean Beef Soup Recipe
Tips for The Best Beef And Lentil Soup
A few small habits turn a good pot of soup into a great one.
These are the lessons I learned from making this recipe again and again.
- Pat the beef dry: Surface moisture prevents browning, and browning is where much of the flavor comes from.
- Do not crowd the pot: Brown the beef in batches so the cubes sear instead of steam.
- Rinse and sort the lentils: A quick rinse removes dust, and a quick look catches any small stones.
- Add the lentils after the beef simmers: Lentils cooked for the full two hours would turn to mush.
- Be patient with the tomatoes: Acidic ingredients can slow lentils from softening, so give them the full time if they are still firm.
- Season at the end: Broth, canned tomatoes, and Parmesan all add salt, so taste before adding more.
- Stick with brown or green lentils: Red lentils break down completely and will turn the soup into a thick puree.
- Brighten it up: A small splash of red wine vinegar or lemon juice in the finished pot wakes up all the flavors.
If you are short on time, swap in ground beef and check out my hamburger soup for a faster approach.
Serving Suggestions
This soup is hearty enough to stand on its own, but a few simple sides make it feel like a special dinner.
I like to serve something crusty or soft for dunking and something crisp and fresh on the side.
- A warm basket of crusty bread or soft dinner rolls for soaking up the broth
- A simple green salad with lemon vinaigrette
- A grilled cheese sandwich cut into strips for dipping
- A dollop of plain Greek yogurt and a drizzle of olive oil on top
- A sprinkle of red pepper flakes for anyone who likes a little heat
- A wedge of lemon to squeeze over each bowl
Perfect for dunking: Buttery Dinner Rolls
Variations of Beef And Lentil Soup
Once you have the classic version down, it is easy to make this soup your own.
These swaps keep the same basic method.
- Ground beef version: Brown 1 pound of lean ground beef, drain the extra fat, and add the lentils with the broth, since the meat needs only about 45 minutes of simmering in total.
- Moroccan inspired: Stir in 2 teaspoons of ras el hanout with the garlic and finish each bowl with yogurt and fresh cilantro.
- Extra greens: Fold in 4 cups of chopped spinach or kale during the last 5 minutes of cooking.
- Red wine boost: Add 1/2 cup of dry red wine after the vegetables soften and let it cook down for 2 minutes before adding the broth.
- Smoky version: Add 1 teaspoon of smoked paprika with the dried herbs for a warm, campfire flavor.
- Slow cooker method: Brown the beef and vegetables on the stovetop, then simmer everything in a slow cooker until tender.
For another spiced lentil idea, try my Moroccan harira soup.
Storage and Reheating
This soup is one of the best make ahead meals in my kitchen. It thickens as it rests, so plan to add a splash of liquid when you reheat it.
- Cool quickly: Let the soup cool for about 30 minutes, then refrigerate it within 2 hours of cooking.
- Refrigerator: Store in airtight glass storage containers for up to 4 days.
- Freezer: Freeze in portions for up to 3 months, leaving about 1 inch of space at the top for expansion.
- Thawing: Thaw frozen soup overnight in the refrigerator before reheating.
- Stovetop reheating: Warm over medium low heat, stirring often, and add a splash of broth or water to loosen the soup until it is steaming hot.
- Microwave reheating: Heat in a covered bowl in 90 second intervals, stirring between each, until it reaches 165°F.
Read Also: Beef Stew Recipe
Nutritional Facts
Here is an approximate nutrition breakdown for one serving, which is about 1 1/2 cups of soup with Parmesan.
Exact numbers will vary based on the brands you use and how much fat you trim from the beef.
- Calories: About 360
- Protein: About 23 grams
- Carbohydrates: About 30 grams
- Fat: About 12 grams
- Fiber: About 7 grams
- Sodium: About 600 milligrams with low sodium broth
The same lentils that make this soup so filling shine in my carrot and lentil soup, which is a lighter option.
Health Benefits of Key Ingredients
This soup is more than comforting, because many of its ingredients bring real nutritional value.
Together they deliver protein, fiber, and a good mix of vitamins and minerals.
- Lentils: A good source of plant protein, fiber, folate, and iron, which support steady energy and digestion.
- Beef chuck: Provides high quality protein along with iron, zinc, and vitamin B12.
- Carrots: Rich in beta carotene, which the body converts into vitamin A.
- Tomatoes: Supply vitamin C and lycopene, a natural plant pigment found in cooked tomatoes.
- Celery and onion: Add extra fiber, along with potassium and other nutrients, for very few calories.
- Garlic and herbs: Contribute big flavor, so you can season the soup without leaning on extra salt.
For another fiber packed bowl, try: Butternut Squash Lentil Soup
FAQs About Beef And Lentil Soup
1. Can I use ground beef instead of chuck roast?
Yes, ground beef works well and makes the soup faster.
Brown it, drain the extra fat, and simmer the soup for about 45 minutes in total.
2. Do I need to soak the lentils first?
No, lentils do not need soaking. A quick rinse under cold water and a check for small stones is all they need.
3. What kind of lentils work best in this soup?
Brown and green lentils are the best choices because they hold their shape during the long simmer.
Red lentils cook down completely, so they will make the soup thick and smooth rather than chunky.
4. Why are my lentils still hard after simmering?
Old lentils and the acid in the tomatoes can both slow the softening process.
Keep the soup at a gentle simmer and cook it for an extra 10 to 15 minutes, adding a little more broth if needed.
5. Can I make this beef and lentil soup in a slow cooker?
Yes, you can. Brown the beef and sauté the vegetables first, then cook everything in a 6 quart slow cooker on low for about 8 hours, until the beef and lentils are tender.
Read Also: Lentil Soup Recipe
Beef and Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck roast 455g, trimmed and cut into 1-inch cubes
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
- 2 large celery stalks diced
- 2 large carrots peeled and diced
- 1 large yellow onion diced
- 6 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 8 cups low sodium beef bone broth 2 quarts or 1.9L
- 1 can (28 ounces) diced tomatoes 795g, with their juices
- 1 1/2 cups dried green lentils or brown lentils rinsed and picked over
- 1/4 cup fresh parsley chopped
- 1/2 cup Parmigiano Reggiano freshly grated, for serving
Equipment
- Large Dutch oven or heavy 6 to 8 quart pot with a lid A heavy pot with a tight fitting lid makes the biggest difference
- Sharp chef’s knife
- Cutting board
- Fine-mesh strainer For rinsing the lentils
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Box grater or rasp grater For the Parmesan
Method
- Trim hard fat from the chuck roast and cut into 1-inch cubes. Pat very dry with paper towels.
- Dice the celery, carrots, and onion into small even pieces and mince the garlic. Chop the parsley and grate the Parmesan, then refrigerate both for the end.
- Rinse the lentils under cold running water in a fine mesh strainer and pick out any small stones or debris. Measure out the broth, herbs, and bay leaves.
- Heat the olive oil in a Dutch oven over medium high heat for about 2 minutes until it shimmers. Season the beef with salt and pepper.
- Add the beef in a single layer, working in two batches if needed so the pot is not crowded. Brown undisturbed for 2 minutes, then turn and continue for about 8 minutes total until deeply golden on most sides. Transfer to a plate.
- Reduce heat to medium and add the celery, carrots, and onion to the same pot. Cook for about 8 minutes, stirring often, until the onion is soft and translucent, scraping up the browned bits.
- Stir in the garlic, oregano, thyme, and bay leaves. Cook for 1 minute just until the garlic smells fragrant, so it does not burn.
- Pour in the beef broth and diced tomatoes with their juices. Return the browned beef and any collected juices to the pot and bring to a boil over high heat.
- Reduce heat to medium low, cover, and simmer for 1 hour, stirring every 15 minutes or so. Skim off any foam and check that the beef is just beginning to turn tender.
- Stir the rinsed lentils into the soup, making sure they are fully submerged. Cover and simmer for 35 to 40 minutes, stirring now and then, until the lentils are tender but still hold their shape and the beef pulls apart easily.
- If the soup is too thick, stir in 1/2 to 1 cup of water or extra broth to loosen it.
- Remove and discard the bay leaves. Taste and add more salt and pepper as needed, remembering the Parmesan will add saltiness. Stir in the parsley and rest off the heat for 5 minutes.
- Ladle into warm bowls, making sure each serving gets plenty of beef and lentils. Sprinkle each bowl with freshly grated Parmigiano Reggiano and serve right away.
Nutrition
Notes
- Pat the beef dry before browning: surface moisture prevents browning, and browning is where much of the flavor comes from.
- Do not crowd the pot when browning the beef; work in batches so the cubes sear instead of steam.
- Rinse and sort the lentils: a quick rinse removes dust and a quick look catches any small stones.
- Add the lentils only after the beef has simmered; lentils cooked for the full two hours would turn to mush.
- Be patient with the tomatoes: the acid can slow lentils from softening, so give them the full time if they are still firm.
- Season at the end: broth, canned tomatoes, and Parmesan all add salt, so taste before adding more.
- Stick with brown or green lentils; red lentils break down completely and will turn the soup into a thick puree.
- Brighten the finished pot with a small splash of red wine vinegar or lemon juice to wake up all the flavors.
- Storage: cool for about 30 minutes, then refrigerate within 2 hours in airtight containers for up to 4 days, or freeze in portions for up to 3 months.
- Reheat gently over medium low heat with a splash of broth or water to loosen, since the soup thickens as it rests.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This beef and lentil soup is the kind of cozy, filling meal that makes a chilly evening feel a little better.
It is simple to prepare, easy to stretch, and even better the next day.
I hope you give this beef and lentil soup a try soon.
If you make it, leave a comment below and tell me how it turned out, and feel free to share it with someone who loves a good bowl of soup.
Recommended:
- Beef Noodle Soup Recipe
- Red Lentil Soup Recipe
- Lentil Stew Recipe
- White Bean And Kale Soup
- Beef Bone Broth Soup Recipe
