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sopa-de-lentilha
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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
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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