Beef & Lentil Soup
Prep Time: 15 min
Cook Time: 40 min
Serves: 4–6
A little backstory
This soup is the definition of comfort in a bowl—hearty, warming, and filled with real, nourishing ingredients. The lentils make it satisfying, the beef makes it rich, and the potatoes and carrots add just the right amount of cozy. Perfect for cold days or when you just want something filling and soul-settling.
Ingredients
2 garlic cloves, minced
2 tablespoons olive oil
½ cup finely chopped white onion
1 small red onion, cut into medium chunks
6 cups beef broth (or vegetable broth)
1 lb beef (stew meat or chuck), cut into bite-sized pieces
1 cup lentils, picked and rinsed
2 large carrots, peeled and diced
3 medium white potatoes, peeled and diced
1 teaspoon ground cumin
Salt and pepper, to taste
¼ cup fresh cilantro, chopped
Optional: white rice and avocado for serving
Directions
Heat olive oil in a large pot over medium heat. Add garlic and both onions. Cook for about 5 minutes, until softened and fragrant.
Pour in the broth and bring to a boil.
Add lentils, carrots, potatoes, beef chunks, cumin, salt, and pepper. Stir to combine.
Once the pot reaches a rolling boil, reduce heat to medium and cover. Cook for 30–40 minutes, or until lentils and potatoes are soft and beef is tender. Add more broth or water as needed.
Taste and adjust seasoning if necessary.
Serve hot, topped with fresh cilantro. Pair with white rice and avocado on the side if desired.
Tips + Variations
Swap beef for chicken thighs or leave it out for a plant-based version
Add spinach or kale at the end for extra greens
For extra flavor, squeeze in a bit of lime before serving
Estimated Macros (per serving, based on 6 servings)
Calories: ~350 kcal
Protein: 28g
Carbohydrates: 28g
Fat: 14g
Macros are estimates and may vary depending on brands and serving size.