Looking for a hearty, nutritious soup? This ground beef and lentil soup is simple to make, full of flavor, and an excellent source of iron and protein. It’s a satisfying option for lunch or dinner and adapts well to whatever vegetables and stock you have on hand.
Ready to cook? Here’s what you’ll need and how to prepare it.
Ground Beef Lentil Soup Ingredients
Ground beef. Ground beef is my choice here, but you can substitute any ground meat you prefer—turkey, chicken, or lamb work well too.
Lentils. Use dried lentils if you want them to cook in the soup, or use cooked/leftover lentils to shorten the cooking time. If using dry lentils, add them at the start so they soften while simmering.
Vegetables. Onion is essential. Add potato, carrot, garlic, and optional red chili pepper for heat. I also like adding grated ginger for brightness and whatever extra veg you have—broccoli florets are a great addition.
Spices and herbs. Paprika, cumin, oregano, and fresh parsley or basil bring the soup to life. Cilantro or basil are good alternatives depending on your taste.
Stock. Use vegetable, beef, or chicken stock, or simply water if that’s what you have.
Tomato paste. A couple of tablespoons of tomato paste (or tomato sauce) add depth and color to the broth.
How To Make Ground Beef and Lentil Soup
Follow these steps for a flavorful, comforting soup.
1. Thinly chop the onion, chili pepper, carrot, and potato. Mince the garlic and grate the ginger.
2. Heat olive oil in a large pot. Sauté the ground beef with paprika, cumin, and oregano for 2–3 minutes, breaking it up with a spatula until it begins to brown.
3. Add half the onion and half the garlic to the beef and cook until fragrant.
4. Stir in lentils (if using dry), black pepper, the remaining chili, ginger, carrot, broccoli (or other vegetables), and potato.
5. Pour in stock or water to cover the ingredients. Season with salt and pepper and bring to a boil.
6. Reduce heat and let the soup simmer for about 25 minutes, until the lentils and vegetables are tender.
7. Once the lentils are soft, stir in tomato paste or tomato sauce and simmer for another 10–15 minutes to meld the flavors.
8. Finish with a squeeze of lemon or lime, a sprinkle of minced garlic if you like it bold, and freshly chopped parsley or basil. Serve hot and enjoy!
How To Store
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove for best texture. The flavors often develop further after a day, making it even more delicious.
More Healthy Soup Recipes
If you enjoy this soup, try other healthy options like creamy potato cauliflower soup, anti-inflammatory chicken soup, or a quick chickpea soup for variety and balanced meals.
Below is a concise ingredient list and the basic recipe steps for quick reference.
Ground Beef and Lentil Soup
This ground beef and lentil soup is a flavorful, easy-to-make recipe that works well for weeknight dinners or meal prep. It’s packed with protein and iron and can be adjusted to suit your pantry.
10 minutes
35 minutes
45 minutes
Ingredients
- 10oz/280g ground beef
- 1/3 cup dried lentils (or 1 cup cooked)
- 1 large onion, thinly chopped
- 4 garlic cloves, minced
- 1 carrot, grated
- 1 potato, thinly chopped
- 1 tbsp paprika
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 2–3 cups water or stock (adjust as needed)
- 1 red chili pepper, thinly chopped (optional)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp grated ginger
- 1 tbsp lemon juice
- 2 tbsp fresh parsley or basil
- Optional: broccoli or other vegetables
Instructions
- Thinly chop the onion, chili pepper, carrot, and potato. Mince the garlic and grate the ginger.
- Heat olive oil and sauté the ground beef with paprika, cumin, and oregano for 2–3 minutes, breaking it up as it browns.
- Add half the garlic and onion and cook until fragrant.
- Add lentils (if dry), black pepper, chili, ginger, carrot, broccoli (if using), and potato. Stir to combine.
- Cover with stock or water, season with salt and pepper, and bring to a boil.
- Reduce heat and simmer for about 25 minutes, until lentils and vegetables are tender.
- Stir in tomato paste or sauce and simmer for another 10–15 minutes.
- Serve with lemon or lime juice, extra minced garlic if desired, and chopped parsley or basil.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 358
Total Fat 17g
Saturated Fat 5g
Trans Fat 1g
Unsaturated Fat 9g
Cholesterol 64mg
Sodium 189mg
Carbohydrates 27g
Fiber 6g
Sugar 6g
Protein 25g
