Prepare yourself for an amazing gastronomic journey with this delicious Beef Lentil Soup! Tender meat, nutrient-dense vegetables, and filling lentils combine to make this soup a satisfying meal that will entice your palate. Inspired by the robust tastes of Middle Eastern meat shawarma, the spice combines paprika, cardamom, cumin, and cinnamon.
Beef Lentil Soup
Prepare to have your taste senses captivated by this incredible Beef Lentil Soup! Since I love Middle Eastern food, I had to make a filling, healthy, and delicious soup that would celebrate all of my favorite tastes for soup month!
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And believe me, this formula is quite effective! It’s not only quick and simple to make, but a strong seasoning combination gives it a ton of flavor. It also has a ton of filling components that will keep you feeling content and full for hours.
- Sweet potatoes or butternut squash, chopped tiny so they cook in time, can be used in place of the carrot.
- provide some chopped greens, such spinach or kale, toward the end of cooking to provide some color and nutrients.
- Change the spices! Concerned about this Beef Lentil Soup’s taste profile? Use this Taco spice in lieu of the spice blend. After draining and rinsing the black beans, add the carrots last.
- Add some ground cayenne pepper (beginning with 1/4 teaspoon) or red pepper flakes to each soup dish for more spiciness.
Beef Lentil Soup FAQs
What flavors are in shawarma?
Typically, a mixture of spices, like as cumin, coriander, paprika, cinnamon, and garlic, is used to season beef shawarma. The specific combination of spices used in a recip may vary based on the location (and the cook) that makes the shawarma. Additional versions might contain clove, cardamom, turmeric, or black pepper.
A variety of fragrant and tasty spices, such as cinnamon, cardamom, paprika, cumin, coriander, and a tiny bit of red pepper flakes for a little kick of heat, are combined in this recipe for Beef Lentil Soup. This blend produces a taste profile that is both excellent and well-rounded.
What type of lentils are used in Beef Lentil Soup?
Dried brown lentils are used in Beef Lentil Soup.
Lentils may be divided into four primary categories: brown, green, red/yellow, and speciality. Lentils are also available in canned or dried form. For optimal results, make sure to follow the recommendations provided in a recipe if it calls for a specific type of lentil, as each variety cooks and tastes somewhat differently.
What meat goes with lentils?
A delightful and nourishing complement to many meat-based recipes are lentils. They are a great source of fiber and protein when combined with beef, lamb, pig, and sausage.
Though ground lamb would also work well in this dish, ground beef is the main ingredient. The meat or lamb gives the soup flavor and protein, while the lentils give it a substantial, comforting texture.
Can you eat lentils and meat together?
Lentils are a fantastic choice to think about if you want to vary up your protein sources and add some additional nutrients to your meals. They are not only incredibly tasty and adaptable, but they are also nutrient-dense. Lentils have minimal fat and calorie content and are high in protein, fiber, and complex carbs.
But is it possible to eat meat and lentils together? Without a doubt, the answer is yes! Since lentils and beef go well together, you’ll find them in a lot of recipes. Lentils give a ton of extra nutrients to the meal in addition to tasting fantastic with meat. Among other things, they’re an excellent source of potassium, manganese, iron, and folate. When lentils and beef are combined, a dish may be made that is even more nutrient-dense than when each item is used alone.
Let the Beef Lentil Soup cool fully before storing it in an airtight container. To make reheating the soup easier, you can also split it into individual portions and keep them in different containers. You can keep this delicious soup in the freezer for up to three months or in the fridge for three to four days.
When ready to freeze, let soup cool fully, then pour into a freezer-safe container, leaving approximately 1 inch of headroom to accommodate expansion. When the soup is ready to eat, defrost it overnight in the fridge and then reheat it until it’s thoroughly cooked on the stovetop or in the microwave.
It’s a terrific idea to add a creamy element and improve the flavor of this soup by adding a herb yogurt sauce. It greatly improves the overall flavor of the soup and is rather easy to create. Mix 1/2 cup full-fat Greek yogurt, 2 tablespoons finely chopped fresh mint or parsley, 1 1/2 tablespoons fresh lemon juice, 1 1/2 tablespoons olive oil, 1/2 teaspoon minced garlic, and 1/4 teaspoon each of cumin, coriander, and fine sea salt to make it. Mix well and refrigerate until ready to serve (to enhance taste).
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- 2 tablespoons olive oil
- 1½ cups finely diced yellow onion (1 large)
- 1 tablespoon minced garlic (2-3 cloves)
- 1 pound lean (93/7) ground beef
- 3 tablespoons tomato paste
- 2 teaspoons EACH ground cumin, coriander, and paprika
- 1 teaspoon ground cardamom
- Tiny pinch red pepper flakes, optional
- ¼ teaspoon ground cinnamon
- Fine sea salt & pepper
- 1½ cups peeled and chopped carrots (3-4 carrots)
- ¾ cup brown/green lentils (Note 1)
- 1 can (14 oz.) crushed tomatoes
- 1 carton chicken broth/stock (4 cups)
- Optional: ⅓ cup finely chopped parsley, 1 large lemon, mint yogurt sauce (Note 2)
- ONION: Place a big saucepan of oil over high heat. Add the onions and simmer for 3–4 minutes, stirring often, until they become transparent.
- BEEF: Transfer the ground beef to the center of the saucepan, pushing the onions to one side. After letting it sear for a few minutes, cook it and use a wooden spoon to split it apart. Add the garlic, tomato paste, and spices once it is mostly cooked. Add salt and pepper to taste (we use a tsp each of salt and pepper). Stirring continuously, sauté for 3–4 minutes, or until the tomato paste starts to color and the entire aroma intensifies.
- SIMMER: Next, fill the saucepan with the broth, smashed tomatoes, washed lentils, and carrots. Bring to a boil while stirring. Once it starts to boil, turn down the heat to medium-low and let it simmer softly. Place a lid on the saucepan. Cook until the lentils are tender, about 20 to 25 minutes; older lentils may require an additional 5 to 10 minutes. If making the yogurt sauce, you may have it ready (See Note 2) while the soup is cooking.
- FINISH: Take off the lid and stir the lentils once they’re tender. Add the lemon juice and, if using, the finely chopped parsley. Taste and adjust the red pepper flakes, salt, and pepper to your desired level of spice. You may add a little extra broth if you’d like it more liquidy.
- DEVOUR: Ladle the soup into bowls and top with a dollop of yogurt-mint sauce to serve. Have fun!
- Note 1: Lentils: For this soup, use dry brown or green lentils. The lentils don’t need to be soaked before adding them. I don’t suggest using a different variety of lentil because this dish depends on brown/green lentils for both time and flavor. Red/orange lentils are more processed, cook more quickly, and provide a significant amount of thickness to the soup. Using French lentils is not recommended since they will not cook properly.
- Note 2: You can choose to top this soup with an optional yet wonderful herb-infused yogurt sauce. Stir together the following in a small bowl: One and a half tablespoons of finely chopped fresh mint or parsley, one and a half tablespoons of fresh lemon juice, one and a half tablespoons of olive oil, half a teaspoon of minced garlic, and one-fourth teaspoon each of cumin, coriander, and fine sea salt. Mix well and refrigerate until ready to serve (to enhance taste).