Easy, one-pot beef, lentil and vegetable soup
This soup has been a fall staple for us. It uses vegetables you have on hand along with high fiber and protein lentils to keep you full for hours. It also has good protein from the lentils and vegetables. Great for an evening in or meal prep for the week's lunch.
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.
Nutrition
Serving: 2cupsCalories: 320kcalCarbohydrates: 24gProtein: 22gFat: 14gSaturated Fat: 2.5gCholesterol: 25mgSodium: 805mgFiber: 5gSugar: 5g
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