Description
This hearty beef and lentil soup combines ground beef, nutritious lentils, and fresh vegetables simmered in a flavorful tomato and herb broth. Packed with wholesome ingredients and aromatic herbs like parsley and basil, it makes a comforting and nourishing meal perfect for any day.
Ingredients
Meat and Vegetables
- 1 pound 80/20 ground beef
- 1 small yellow onion, chopped
- 4 celery ribs, chopped
- 3 medium carrots, peeled and diced
- 3 garlic cloves, minced
- 2 medium zucchini, chopped
- ¼ pound green beans, trimmed and roughly chopped (about 2 cups)
Liquids and Seasonings
- 2 tablespoons extra-virgin olive oil
- 6 cups chicken or vegetable stock
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper, plus more for serving
Lentils and Herbs
- 1½ cups dried green lentils
- ¼ cup chopped fresh parsley, plus more for serving
- ¼ cup finely chopped basil leaves, plus more for serving
Instructions
- Brown the beef and sauté vegetables: Heat the olive oil in a large pot over medium-high heat until glistening. Add the ground beef and chopped onion. Cook, breaking up the beef with a wooden spoon, until the beef browns and the onion softens, about 8 minutes. Then add the chopped celery, diced carrots, and minced garlic. Cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
- Add liquids and spices, and cook lentils: Pour in the chicken or vegetable stock and the crushed tomatoes. Stir in the Italian seasoning, smoked paprika, kosher salt, and freshly cracked black pepper. Add the dried green lentils and increase heat to high. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Add vegetables and finish cooking: Stir in the chopped zucchini and green beans. Continue cooking, stirring occasionally, until the lentils are tender and the vegetables are cooked through, about 20 more minutes.
- Add fresh herbs and serve: Stir the chopped fresh parsley and basil into the soup. Divide the soup evenly among six bowls and top each serving with additional cracked black pepper, parsley, and basil as desired. Serve hot for a comforting meal.
Notes
- You can substitute vegetable stock for a vegetarian version, but omit the beef for a fully vegetarian meal.
- If you prefer a thicker soup, simmer uncovered longer until desired consistency is reached.
- Feel free to adjust seasonings like smoked paprika and salt to suit your taste.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
