Lentil and Beef Soup and Tips on How to Cook Lentils

This lentil and beef soup is a hearty, easy and delish dish ideal for those chilly days. It’s also gluten-free, dairy-free,  and paleo! Plus, get great tips on how to cook lentils! 

Brazilians eat lentils in many of dishes all year round, especially on New Year’s Eve (Reveillón) to start off the new year on the right foot. This is why we’ll be making Lentil and Beef Soup (Sopa de Lentilha) to celebrate the New Year!

This tradition was brought to Brazil by Italian immigrants, and as mentioned in our champagne cocktail post, we believe to bring 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 a beef and lentil soup here. This is a hearty, tasty lentil and beef soup that you will crave the whole year long.

Moreover, learn how to cook lentils right! 

HOW TO MAKE LENTIL AND BEEF SOUP

In a medium bowl, season the beef with salt, pepper, and cumin. Cover and let rest for about 30 minutes in the refrigerator.

In a large stainless steel saucepan, heat the oil over medium-high heat. Add the beef and cook until browned ( 6-8 minutes).

Using a slotted spoon, transfer the beef to a clean bowl. Add the carrots, onion, and garlic to the pot. Sauté until the onions are translucent, about 4 minutes.

Return the beef and any juices from the bowl to the pan. Add the wine, broth, and tomato paste. Stir well.

Bring the lentil and beef soup to a boil; then, reduce the heat to medium-low, cover, and simmer until the meat is just tender, stirring now and then (about 50 minutes).

Add the lentils and the baking soda, and continue simmering but uncovered until the lentils are tender (about 40 minutes, BUT check for doneness after about 20-30 minutes to avoid overcooking).

Season the lentil and beef soup to taste. Remove pot from the stove and stir in the lemon juice (to bring out all the flavors) and parsley.

Ladle the lentil and beef soup into bowls and serve. Serve with a hard crust bread and a glass of red wine. Enjoy our lentil and beef soup!

USEFUL TIPS ON HOW TO COOK LENTILS

1. What are Lentils?

Lentils are legumes with high nutritional value (dietary fiber, iron,  B-vitamins, minerals, protein, and few calories) that have either a rich nutty or earthy flavor, depending upon their type.

They 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 both United States and in Brazil.

2. Making Soups or Stews with Lentils:

• Any type of lentil is great for use in soups, but particularly the yellow, red, and orange types, which tend not to hold their shape after cooking. Keep in mind that the red, yellow, and orange lentils also cook faster (20-30 minutes) than the green and brown ones (40-45 minutes).
• Wash and rinse the lentils prior cooking.
• As soups and stews are saucy dishes, be sure to use a higher ratio of liquid to lentils than 2 : 1 (e.g. one could use a 4-10 cups of water/broth to 1 cup of lentils).
• 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 causing them to become 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.

3. 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 cooking (Remember: soaking is not required!!); Cook them using a 2 :1 ratio of water or broth to lentils (e.g. 2 cups water or broth to 1 cup 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 they are cooked but 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 acentuate their flavor.
• Lastly, please note that lentils which 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 ABOUT LENTIL AND BEEF SOUP 

• Avoid cooking acids in aluminum cookwares because the acids react with the aluminum pitting in the cooking surface of the pan and affecting the taste of the food.
• STORE leftovers in the fridge for up to 4 days. Freeze for up to 6 months. 

OTHER SOUP RECIPES:

• Fish Soup Recipe
• Cauliflower Curry Soup
• Coconut Noodle Soup
• Minestrone Soup
• 12 Winter Soups
• Pumpkin Soup

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5 from 1 vote

Lentil and Beef Soup (Sopa de Lentilha)

A hearty, nutritious, and delicious Lentil and Beef Soup that is also gluten-free and paleo.

Course:Main Course

Cuisine:American

Keywords:beef and lentil soup, beef soup, gluten-free recipes, lentil and beef soup, lentil soup, paleo recipes, soup recipes

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4

Calories598 kcal

Author Denise Browning

Cost $ 2.50 per person

Equipment

• pan
• bowl

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless beef chuck cut into 1-inch cubes, about 450g
• Salt and freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 large carrots peeled and medium diced
• 1/2 large yellow onion chopped
• 3 garlic cloves chopped
• 2 cups red wine if needed, use the Paleo type
• 10 cups beef broth
• 1/2 tablespoon tomato paste
• 1 cup rinsed green or brown lentils which are the types most commonly used in Brazil
• pinch baking soda if needed, use the Paleo one
• Juice of 1/2 lemon
• 1/4 cup fresh Italian parsley chopped

Instructions

• In a medium bowl, season the beef with salt, pepper, and cumin. Cover and let rest for about 30 minutes in the refrigerator.
• In a large stainless steel saucepan (not a aluminum pan)**, heat the oil over medium-high heat. Add the beef and cook until browned ( 6-8 minutes).
• Using a slotted spoon, transfer the beef to a clean bowl. Add the carrots, onion, and garlic to the pot. Sauté until the onions are translucent, about 4 minutes. Return the beef and any accumulated juices from the bowl to the pan. Add the wine, broth, and tomato paste. Stir well.
• Bring the lentil and beef soup to a boil; then, reduce the heat to medium-low, cover, and simmer until the meat is just tender, stirring occasionally (about 50 minutes). Add the lentils and the baking soda, and continue simmering but uncovered until the lentils are tender (usually about 40 minutes, although please check for doneness after about 20-30 minutes to avoid overcooking).
• With salt and pepper, season the lentil and beef soup to taste. Remove pot from the stove and stir in the lemon juice (to bring out all the flavors) and parsley.
• Ladle the lentil and beef soup into bowls and serve. Lentil and beef soup can be accompanied by a hard crust bread and a glass of red wine. Enjoy our lentil and beef soup!

Recipe Notes

• Avoid cooking acids in aluminum cookwares because the acids react with the aluminum pitting in the cooking surface of the pan and affecting the taste of the food.
• Refrigerate leftovers for up to 4 days. Freeze for up to 6 months. 

Nutrition

Calories: 598kcal | Carbohydrates: 36g | Protein: 42g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 2361mg | Potassium: 1430mg | Fiber: 16g | Sugar: 3g | Vitamin A: 2928IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 8mg

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