Beef lentil soup

Finally, Barry will get that lentil soup he is “hankerin” for! I tried – unsuccessfully – to convince him that lentils and ham are a better match, but he would not be dissuaded. So here we go….


For this recipe you need:

  • beef – your choice ground or cubed, I used cubed beef
  • 1 can crushed tomatoes
  • 4 cups water
  • 1 cup dried lentils, rinsed well
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1/2 cup diced pepper
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 bay leaves

I began with the beef. Brown it in oil and season with salt and pepper. I also used some garlic powder for flavor, but that is optional. Remove the beef and drain on a paper towel. Remove the drippings from the pot in this case.

Now, this is the simple and amazing thing…. add the beef back to the pot and then add the can of crushed tomatoes, the water, dried lentils, carrots, celery, onion, diced peppers, salt, pepper, and the 2 bay leaves. Stir and bring to a boil. Simmer for an hour to an hour and a half. Check the vegetables, and check for flavor.


So there are certainly a bazillion variations. You might add thyme. Or beef bouillion. I saw recipes with frozen chopped spinach. I also saw cabbage. None of these options would please Barry’s palate. You will make soup to please yours. So taste a little, then if you wish, add a little more!

Barry wanted potatoes in this too. Lentils and beef are hearty enough so I will likely disappoint him in that. But there will be toasty bread to dip and that will make him happy.

Next venture is the cauliflower pizza crust…. what is going on in your kitchen!?!??! Whatever it is…. enjoy!


***Author’s note: If you decide to expand the pot of soup by adding liquid, make sure to taste and add flavor too…so if you decide to add water, consider beef bouillion as well. Remember to taste!! 😉