Best Beef and Lentil Soup

    2 hours 15 min

    A wondeful soup, which is packed full of protein. Braising steak is simmered with celery, carrots, tomatoes and lentils, to create this delicious soup. Serve for lunch or dinner.

    52 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 450g braising beef steak, cut into 2.5cm cubes
    • salt and pepper to taste
    • 2 large sticks celery, chopped
    • 2 large carrots, chopped
    • 1 large onion, chopped
    • 6 cloves garlic, chopped
    • 1 1/2 teaspoons dried coriander
    • 1 teaspoon dried oregano
    • 1.8 litres chicken stock
    • 2 (400g) tins chopped tomatoes
    • 385g dry lentils
    • 4 tablespoons chopped fresh parsley
    • 40g Parmesan cheese, grated or to taste

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, coriander and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
    2. Pour in the chicken stock, tomatoes and browned beef. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the meat is beginning to turn tender, about 1 hour.
    3. After the soup has simmered 1 hour, add the lentils, cover and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

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    Reviews in English (62)


    The only change I made to the recipe was using beef broth rather then chicken. It was wonderful! ;-)  -  04 Jan 2009  (Review from Allrecipes US | Canada)


    You could add drained cooked hamburger to this instead of beef and I chopped my veges in a small quisinart. I also used rehidrated onion as I forgot onion at the store and 1 T. fresh oregano, fresh parsley. 1 bay leaf. Made a double batch w/ large crushed tomatoes, I will only use one can next time. It made two pretty good sized pots. Next time I will use my 9qt. cast iron pan on low. Cooked for about 2 hours and could not keep the kids away from it. It freezes beautifully.  -  15 Feb 2010  (Review from Allrecipes US | Canada)


    My "I hate vegetables because I'm sure they'll kill me" 11 year old helped make this soup. He and his 9 year old, "I'll eat SOME veggies unless they're green" brother both loved the smell as it cooked. I had my 11 year old "try the soup" to see if it was done and he LOVED it. I added more veggies including chopped fresh spinach and a can of beef chunks from Costco instead of the regular beef. I'm trying to eat more legumes and this will be on the top of my legume recipe list now! If the kids will eat it, it's all good!  -  17 Jan 2009  (Review from Allrecipes US | Canada)