Lentil Soup Recipe

This beef lentil soup recipe is one of those hearty, comforting, and delish easy dinner meals for chilly days. It's also high-protein, gluten-free, dairy-free, low-carb (not keto), and paleo! Also, get great tips on how to cook lentils properly!

Brazilians, and people from other countries, eat lentils in many dishes all year round, especially on chilly days and New Year's Eve (Reveillón) to start the new year on the right foot.

However, you need no special occasion to make this lentil soup recipe.

It is a great source of protein, both animal and plant-based, and you can customize it according to your taste and dietary needs.

I make mine with beef but you can skip it or you can add ham, sausage, bacon, more vegetables, and so on. You get the idea!

If you are superstitious and want to attract prosperity, you can make it for New Year's Eve too. 

This tradition was brought to Brazil by Italian immigrants, and as mentioned in our vodka pomegranate cocktail and vodka champagne cocktail recipes, we believe it brings good luck, most likely on account of their round, coin-like shape.

In light of this, I thought that it'd be a great idea to share this beef and lentil soup recipe here.

But I crave it all year round. This is my own recipe and is so good, y'all! It's healthy comfort food!

But that is not all! Here we show how to cook lentils right! 

Ingredients and Substitutions

To make the best lentil soup, you will need:

• 2 tablespoons olive oil (or avocado oil)
• 1 pound boneless beef chuck, cut into 1-inch cubes (for a vegan or vegetarian lentil soup recipe, skip the beef and add more veggies. Also, adjust the cooking time)
• Salt and freshly ground black pepper (if not using acids such as wine and tomato paste, no need to add baking soda. Also, only add salt to your lentils after cooking them; otherwise, your lentils will become tough. Because I seasoned the beef with salt and added wine and tomato paste to the soup, I had to add baking soda). 
• ½ teaspoon ground cumin
• 1 large carrot, peeled and medium diced
• ½ large yellow onion, chopped (or white onion)
• 3 garlic cloves, chopped
• 1 cup dry red wine, such as merlot or cabernet sauvignon (if needed, use a Paleo or vegan type)
• 9 cups of beef broth, or vegetable broth for a vegan lentil soup recipe (the ratio of dry lentils to broth is 1:3 but we called for 9 cups of broth instead because the extra 6 cups of broth will be used to cook the beef and vegetables on the stovetop, making a lentil soup that is a little thinner. As the leftovers sit in the fridge, the lentils will absorb part of the broth)
• ½ tablespoon tomato paste
• 1 cup dried brown lentils, washed and rinsed (or green lentils if you prefer) -- brown lentils are the type most commonly used in Brazil and the USA 
• A pinch of baking soda (about ¼ tsp) -- use the Paleo type for a paleo recipe
• Juice of ½ lemon
• ¼ cup fresh Italian parsley, chopped

How to Make Lentil Soup

1. In a medium bowl, season the beef with salt, pepper, and cumin. Cover and let rest for about 30 minutes on the countertop.
2. In a large stainless steel pot or saucepan (not an aluminum pan), heat the oil over medium-high heat. Add the beef and cook until browned ( 6-8 minutes), stirring occasionally.
3. Using a slotted spoon, transfer the beef to a clean bowl. Reduce the heat to medium and add the carrots and onion to the pot, cooking until the onions are translucent about 4 minutes. Then add the garlic and cook for about 1 minute, stirring once and a while.
4. Return the beef and any accumulated juices from the bowl to the pan. Add the wine, broth, and tomato paste. Stir well.
5. Bring the soup to a boil; then, reduce the heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally.
6. Add the lentils and the baking soda, and continue simmering but uncovered until the beef and lentils are tender (usually about 35-40 minutes, although you must check for doneness after about 20-30 minutes to avoid overcooking). 
7. Season the lentil beef soup with salt and black pepper to taste. Remove the pot from the stove and stir in the lemon juice (to bring out all the flavors together) and parsley.
8. Ladle the lentil soup into bowls and serve with hard-crusted bread and a glass of red wine. Enjoy! 

WHAT ARE LENTILS?

Lentils are a legume (or a pulse) with high nutritional value. They contain fiber, calcium, iron, potassium, folate, and other minerals, B vitamins, and a few calories. 

Depending on their type, they have either a rich nutty, or earthy flavor. 

Moreover, lentils cook much faster than dried beans and do not require soaking. Green and brown lentils, which hold their shape well after cooking, are the most used types in both the United States and Brazil.

SEASON

Lentils are usually planted in early spring (when soil temperatures are above 40 ° F or 4 ° C) and then harvested in late summer in North America. 

LENTIL-TO-WATER RATIO

The lentil to liquid ratio will depend on the type to variety of lentils. 

• For brown and green lentils, the ratio is 1:3, or 1 part dry lentils to 3 parts water (this means 1 cup lentil to 3 cups of water/liquid). 
• For yellow and red lentils, the ratio is usually 1:2, or 1 part of lentils to 2 parts of water (this means, 1 cup of dry lentils to 2 cups of water).

NUTRITION

Lentils are rich in fiber, protein, and complex carbohydrates, while low in fat and calories.

They are naturally gluten-free, and have low glycemic index (low GI) values, making them suitable for a diabetic diet.

One-half cup of cooked brown lentils contains 140 calories, 0.5 g fat, 23 g complex carbs, 9 g fiber, and 12 g protein. 

About This EASY LENTIL SOUP RECIPE

• This is an easy lentil soup recipe that calls for simple ingredients such as cubed beef chuck, vegetables, spices, and brown lentils.
• It is cooked on the stovetop, although you can use your Instant Pot or slow cooker. 
• The beef is seasoned and cooked first and then the lentils are added later along with baking soda to cook just until tender. 
• The final result is a low-cost, delicious lentil soup that you can serve any time of the year although it is best on chilly days.  

TYPES OF LENTILS

The most common varieties or types of lentils are:

• Brown lentils-- The most common type, it has a mild, earthy flavor and can range in color from khaki brown to dark black.  Because they hold their shape during cooking, it makes them perfect for soups, stews, warm salads, and casseroles. In addition, you can use them to make veggie burgers or vegetarian meatloaf. Brown lentils call for a ratio of 3 cups of water for every 1 cup of dry lentils and simmer for 35-45 minutes on the stovetop. 
• Green lentils -- have a more robust and slightly peppery flavor and can vary in color from pale or spotted green to a green-slate color with hints of blue and black. They also retain their shape well during cooking, calling for the same lentil-to-water ratio and cooking time as brown lentils. This makes them interchangeable!
• Yellow lentils -- have a sweet, nutty flavor and range from light to bright yellow color. However, they can easily become soft and creamy when cooked. Yellow lentils are most common in Indian and Middle Eastern cuisines. Because of their “split” nature, they tend to easily disintegrate when cooked, making them perfect to use in soups or stews as a thickener, and also in casseroles or pureed dishes such as a creamy lentil soup. You need about 2 cups of water for every cup of dry lentils and will take about 15–30 minutes to simmer (or about a third of this time range for spit yellow lentils). 
• Red lentils -- have a mild, earthy, and slightly sweet flavor and range from orange to red in color.  Similar to yellow lentils, they can disintegrate easily when cooked, requiring the same ratio of dry lentils to water as yellow lentils. However, they cook a little faster than the yellow variety. For whole lentils, the simmering time is about 15-20 minutes. But for split red lentils, cook time is 5-7 minutes.

NOTE: For all types of lentils, only add salt after cooking; otherwise, the lentils will become tough.

There are also specialty lentils:

• Black beluga lentils -- their name says all, they look like caviar after cooking with their shiny, tiny, and black color. Their rich, earthy flavor and soft texture make them perfect for salads or to add as a garnish on protein. To cook them, combine 2¼ cups water and 1 cup dry lentils. After bringing them to a boil, simmer for 25–30 minutes or until tender.
• Puy Lentils -- In Central France (the Le Puy region),  they are grown in volcanic soil and are known for their dark, bluish-slate-green color with a rich, peppery flavor. They make a great side dish for meat or fish or are added to a main salad dish. They call for 2½ cups of water for every 1 cup of dry lentils and a 20-30 minute simmering time, or until tender. 

Equipment

To make this lentil and beef soup, you will need:

• 1 large pot
• 2 medium bowls
• 1 slotted spoon
• 1 wooden spoon
• 1 cutting board
• 1 Chef's knife

What to Serve with Lentil Soup

There are many options, among them:

• Portuguese cornbread
• Toasted sourdough bread
• Air-fryer garlic bread recipe
• Rosemary soda bread
• Brazilian cheese bread recipe

USEFUL TIPS ON HOW TO COOK LENTILS

MAKING SOUPS OR STEWS WITH LENTILS:

• Any type of lentil is great for soups, particularly the brown and green types, which tend to hold their shape after cooking. However, if making a pureed or creamy lentil soup, prefer the red or yellow lentil variety which tends to desitegrate after cooking.
• Keep in mind that the whole red and yellow lentils also cook faster (20-30 minutes) than the green and brown ones (35-45 minutes). If using split yellow or red lentils, cook/simmer them for just 5-7 minutes. 
• Wash and rinse the lentils prior to cooking.
• As soups and stews are saucy dishes, be sure to use a higher ratio of liquid to lentils than 3:1 for brown and green lentils or 2:1 for red and yellow lentils (e.g. one could use 4-10 cups of water/broth to 1 cup of lentils depending on the additional ingredients such as beef).
• Simmer lentils uncovered rather than boiling (this way, they will plump up nicely without splitting their skins or becoming mushy).
• Add salt at the end when the lentils are almost fully cooked in order to avoid them becoming tough.
• If using acids (e.g. wine or tomato paste) in your lentil soup, add a pinch of baking soda to help avoid toughening the lentils.

MAKING SALADS WITH LENTILS:

• Green and brown lentils are the best type for salads because they tend to hold their shape well after cooking;
• Wash and rinse the lentils prior to cooking (Remember: soaking is not required!).
• Cook them using a 2 ½ to 3:1 ratio of water or broth to lentils (e.g. 2 ½ to 3 cups water or broth to 1 cup  dry lentils)
• Simmer them uncovered rather than boiling them (this way, they will plump up nicely without splitting their skins or becoming mushy). Cooking time varies between 40 - 45 minutes if using the green or brown lentils, and between 20-30 minutes if using the yellow, red, or orange ones.
• Season lentils with salt after cooking while they are still warm so they will absorb the salt just enough to taste fully seasoned, but without becoming tough.
• Acidic components such as vinegar and lemon juice should be added after the lentils are cooked, both to avoid toughening them and in order to accentuate their flavor.
• Lastly, please note that lentils that are 6 months or older take more time to cook and tend to shed their outer skins as they cook.
• You may also see tiny white flecks where the lentils have begun to sprout-- while these are still fully edible and tasty for sure, the white flecks may diminish the dish's visual appeal.

COOK'S NOTES FOR BEEF LENTIL SOUP

• Avoid cooking acids in aluminum cookware because the acids react with the aluminum pitting in the cooking surface of the pan and affecting the taste of the food.
• You can replace beef with sausage, chicken, or leftover ham. However, the cooking time will have to be adjusted accordingly. 
• You can make your lentil soup ahead and keep it in the fridge to reheat when ready to serve. 
• Variations: To make it vegetarian or vegan, skip the beef. Also, use other vegan ingredients such as a vegan red wine.  In this case, add more vegetables for a great lentil vegetable soup. To make it with a different animal protein, adjust the cooking time. Bacon, sausage, and chicken will require much less time stewing on the stovetop than beef. If using leftover cooked meat, just warm them up, making this healthy lentil soup recipe even faster. 
• If using different cooking methods such as making an Instant Pot lentil soup or a slow cooker lentil soup, adjust the liquid ratio to half for the Instant Pot and also the cooking time. After cooking the beef, It can take about 6-10 minutes to cook the lentils in the Instant Pot on high pressure, and  3-4 hours on HIGH or  6-8 hours on LOW in the slow cooker. Make sure to brown the beef in a separate pan and then transfer it to the crock pot to make the best lentil soup with beef. 

FAQS

What type of lentils is best for lentil soup?

Any of the 4 common types of dry lentils are good for making lentil soup:  brown, green, red, or yellow -- although it will affect the color of the soup. I prefer to use brown and green lentils for soup because they hold their shape after cooking. But if you intend to blend your soup or puree, prefer the yellow or red lentil variety because they disintegrate easily after cooking.  

Can you use canned cooked lentils?

Yes, you can! Because canned lentils come cooked, you will only have to warm them up. 

Do I  have to soak dry lentils before making soup?

Unlike dried beans, you don't have to soak dry lentils before making your lentil soup. However, make sure to wash and rinse them before cooking. 

Why are my lentils bland?

Your lentils are bland because you didn't season them well enough. However, make sure to add salt to your lentils only after cooking them and while they are still warm enough to absorb the salt. Salting them while cooking will make them tough. 

Why should I add baking soda to my lentil soup?

If your lentil soup recipe calls for acids such as wine and/or tomato paste, you must add a pinch of baking soda to prevent the lentils from becoming tough. Adding acids and salt before cooking lentils can make them tough and baking soda will help to soften the lentils.  

What happens when you overcook lentils?

When you overcook lentils, they become mushy. To fix the problem, I recommend pureeing your lentil soup.  

Can I change the consistency of lentil soup?

Yes! For a thinner soup, add more liquids such as broth. To make it thicker, you can puree or blend ½ to 1 cup of the lentils with broth in a blender and add it to the rest of the soup. To make it creamy, blend all the broth and lentils with an immersion blender until smooth.  

HOW TO STORE

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze them for up to 6 months.
• Reheat your lentil soup, in the microwave or in a saucepan over medium heat until hot. You may add just enough broth to the soup if it has thickened too much.

OTHER SOUP RECIPES TO ENJOY:

• Fish Soup Recipe
• Low-Carb Cauliflower Soup Recipe
• Thai Noodle Soup Recipe
• Minestrone Soup Recipe
• Pumpkin Soup Recipe
• Chicken Noodle Soup Recipe
• Chicken and Rice Soup Recipe
• Chicken Tortellini Soup Recipe
• Ham and Cabbage Soup
• Wonder Soup
• Sausage and Kale Soup
• Healthy Turkey Chili
• Zuppa Toscana
• Vegetable beef soup

PIN & ENJOY!

This post was first published on January 1, 2013.