This Beef, Lentil & Vegetable Soup is the kind of cozy, nourishing one‑pot meal that makes weeknights feel easy. It's hearty from the ground beef, naturally high‑fiber thanks to the lentils and vegetables, and packed with flavor from tomatoes, broth, and a touch of tomato paste. Everything simmers together into a rich, comforting soup (or stew, depending on how thick you like it) that's gluten‑free, high in fiber and protein, and incredibly satisfying. It reheats beautifully, freezes well, and makes the perfect meal prep recipe for busy weeks.
Background content: is this popular at certain times of year? Special holidays?
This Beef, Lentil & Vegetable Soup was actually created for my husband, who's been trying to eat more fiber and protein and wanted something he could take to work for meal prep. He specifically asked for a beef‑and‑lentil soup - and fun fact, he told me a lot of presidents have eaten lentil and beef soups over the years because they're simple, nourishing, and packed with protein. With the weather getting colder, I didn't mind making a big pot of something cozy. I love soups of all kinds! (See my gluten-free chicken noodle soup here: ) And, as it it turns out my daughter loves it for her lunches too. It's become one of those easy, comforting meals that works for everyone in the house.
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Ingredients
- 15 oz diced tomatoes
- 4 cups low sodium beef broth or vegetable broth
- 1 small diced onion
- 2 cloves of garlic
- 1 cup diced celery (approximately 4-6 stalks)
- 2 bay leaves
- 1 tablespoon neutral oil such as avocado oil
- 1 cup dry lentils
- 2 tablespoons tomato paste
- 1 cup diced carrots
- 1 pound ground beef
- 1 teaspoon thyme
- ¾ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper or to taste
Instructions
- Step 1: Heat beef in a large pot or skillet over medium heat. Break it up with a spoon, cooke until browned. Drain excess fat if needed. Keep separate and add half way though cooking process of soup.
- Step 2: In a large pot, add 1 tablespoon of oil, onion and garlic. saute 2-3 minutes or until onions are slightly transparent.
- Step 3: Add celery and vegetables. Cook 5-8 minutes, stirring occasionally, until vegetables start to soften.
- Step 4: Stir in tomato paste, cook for 1-2 minutes to deepen flavor. Add spices and stir. Cook an additional 2-3 minutes.
- Step 5: Add lentils, tomatoes, broth, water and salt. Place over medium to high heat, once boiling reduce heat to low and cover. Simmer for 15-20 minutes, add beef, Simmer for another 20-25 minutes.
Hint: Cooking times will vary for sautéing vegetables. Ensure your vegetables are soft and give slightly to the fork before moving onto step 4.
Substitutions
Ground Beef
- Ground turkey
- Ground chicken
- Plant‑based ground "beef"
Lentils
- Red lentils - softer, thicker, more stew‑like
- Canned lentils - shorten cook time, add during last 10 minutes and skip added water
- Canned beans such as: black, red, pinto or garbanzo. Add the last 10 minutes of cooking and skip added water.
Broth
- Chicken or vegetable broth for lighter flavor
- Bone broth for extra protein
Tomatoes
- Crushed tomatoes
- Tomato sauce
- Fire‑roasted diced tomatoes for more flavor
Tomato Paste
- Extra diced tomatoes
- A splash of marinara
- ½ cup tomato sauce
Vegetables
- Swap celery + carrots for zucchini, mushrooms, or bell peppers
- Add spinach or kale at the end
Onion
- Use onion powder (½-1 tsp)
Oil
- Olive oil
- Butter or vegan butter
Smoked paprkia
- Regular paprika 1:1
- Regular paprika plus cumin (⅔ paprika, ⅓ cumin)
- Chili powder- ½ teaspoon
- Worcestershire sauce 1:1
Thyme
- Italian seasoning 1:1 or ½ teaspoon
- Oregano (½ teaspoon)
- Herbes de Provence 1:1
Variations
- Kid‑Friendly Mild Version: Skip smoked paprika or strong spices and add ½ cup small pasta or ½ cup corn during the last 10 minutes. Add an extra ½ cup of water for the pasta.
- Italian‑Inspired: Add 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and stir in 2 cups fresh spinach at the end. Finish with parmesan.
Equipment
Dutch oven or large pan for boiling soup
Knife for chopping vegetables (unless you buy prechopped)
Spatula or wooden spoon
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Top Tip
Add water to consistency. The lentils will soak up about 2-3 cups of liquid so if you prefer a thicker stew, you can decrease the amount of added water. If you prefer a thinner soup, you can add up to 3 cups of water.
FAQ
Yes. Add canned lentils during the last 10 minutes of cooking and skip the extra, added water.
Yes. Brown the beef first, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Absolutely. Cool completely and but in an airtight storage container. It can be frozen for up to 3 months.
Yes, it reheats perfectly and the flavors really pop the longer it marinates.
Yes. Of course always check the nutrition facts to verify it meets your and/or your doctor and dietitians plan for you. Lentils and vegetables add extra fiber to help slow digestion. The beef adds protein also slowing digestion. The carbohydrates mainly come from the lentils and some from the vegetables and broth.
Yes, you can add plant based meat 1:1 or skip the beef and add an extra ½ cup of dry lentils or a can of chickpeas. If adding an extra ½ cup of lentils, add 1 cup more of water or broth. The chickpeas can be added at the end with no extra water or broth.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Easy, one-pot beef, lentil and vegetable soup
Equipment
- 1 Dutch oven or large pot
- 1 knife for chopping vegetables
Ingredients
- 15 oz diced tomatoes
- 4 cups low sodium beef broth or vegetable broth
- 1 small diced onion
- 2 cloves of garlic
- 1 cup diced celery approximately 4-6 stalks
- 1 tablespoon neutral oil such as avocado oil
- 1 cup dry lentils
- 2 tablespoons tomato paste
- 1 cup diced carrots
- 1 pound ground beef
- 2 bay leaves
- 1 teaspoon thyme
- ¾ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper or to taste
- 1-2 cups water depending on desired thickness, I prefer 2 cups
Instructions
- Prep the ingredients: Chop the celery, carrots, and onion. Rinse the lentils and set them aside.
- Brown the beef: In a large pot or Dutch oven, or separate pan, add 16 oz ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat if needed and season lightly with salt. Set aside.
- Sauté the vegetables: In a large pan or dutch oven, add the onion and garlic and sautee 2-3 minutes or until transparent. Add celery and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Add tomato paste and cook for 1-2 minutse. Add 2 cups diced tomatoes and stir to combine.
- Add lentils, broth, and water and salt. Stir well, scraping the bottom of the pot to release any browned bits.
- Bring to a boil over medium‑high heat. Once boiling, reduce heat to low, cover, and simmer for 35-45 minutes, or until lentils and vegetables are tender.
- Adjust thickness and seasoning. For a thicker stew, remove the lid and simmer 10-15 minutes more to reduce the liquid. Taste and adjust salt or seasoning as needed.
- Serve: Ladle into bowls and serve warm. The soup will thicken slightly as it cools and is even better the next day.
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