Lentil Soup with Beef
Equipment
- 1 large pan or pot
- 2 medium bowls
- 1 wooden spoon
- 1 slotted spoon
- 1 cutting board
- 1 Chef's knife
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 pound boneless beef chuck – cut into 1-inch cubes
- salt and freshly ground black pepper – to taste
- ½ teaspoon ground cumin
- 1 large carrot – peeled and cut into medium dice
- ½ large yellow onion or white onion – chopped
- 3 garlic cloves – chopped
- 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 9 cups beef broth
- ½ tablespoon tomato paste
- 1 cup dried brown lentils or green lentils – rinsed
- 1 pinch baking soda – about ¼ teaspoon
- ½ lemon
- ¼ cup fresh Italian parsley – chopped
Instructions
- Season the beef: Place the beef cubes in a medium bowl and season with salt, black pepper, and cumin. Cover and let rest on the countertop for about 30 minutes.
- Brown the beef: Heat the oil in a large stainless steel pot or saucepan over medium-high heat. Add the beef and cook for 6–8 minutes, stirring occasionally, until browned.Note: Avoid using an aluminum pan because the acidic ingredients, particularly red wine and tomato paste, can react with uncoated aluminum and affect the soup's flavor.
- Cook the vegetables: Transfer the browned beef to a clean bowl using a slotted spoon. Reduce the heat to medium and add the carrot and onion to the same pot. Cook for about 4 minutes, until the onion becomes translucent. Add the garlic and cook for another minute, stirring occasionally.
- Combine the ingredients: Return the beef and any accumulated juices to the pot. Add the red wine, beef broth, and tomato paste. Stir well to combine.
- Simmer the beef: Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
- Cook the lentils: Add the lentils and baking soda. Continue simmering uncovered for about 35–40 minutes, until the beef and lentils are tender. Start checking for doneness after 20–30 minutes to avoid overcooking.
- Season and garnish: Taste the soup and adjust the salt and black pepper as needed. Remove the pot from the stove, then stir in the lemon juice to bring the flavors together, followed by the chopped parsley.
- Serve: Ladle the lentil soup into bowls and serve with hard-crusted bread and a glass of red wine.
Recipe Notes
Storage and Reheating
Make Ahead: The soup can be prepared in advance. The lentils will absorb some of the broth during storage, so adjust the consistency when reheating. Refrigerator: Allow the soup to cool promptly, transfer it to airtight containers, and refrigerate. Consume within 3–4 days. Freezer: Portion the cooled soup into freezer-safe containers, with space for expansion. Freeze for up to 3 months for best quality. Reheating: Warm the soup in a saucepan over medium-low heat, with occasional stirring, until thoroughly heated. Add a little water or broth if the lentils have absorbed too much liquid.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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