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Beef and Lentil Soup

a pot of beef and lentil soup made with ground beef, zucchini, green beans, carrots, onion, celery and lentils
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  50 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound 80/20 ground beef
  • 1 small yellow onion, chopped
  • 4 celery ribs, chopped
  • 3 medium carrots, peeled and diced
  • 3 garlic cloves, minced
  • 6 cups chicken or vegetable stock
  • 1 (28-ounce) can crushed tomatoes
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • 1½ cups dried green lentils
  • 2 medium zucchini, chopped
  • ¼ pound green beans, trimmed and roughly chopped (about 2 cups)
  • ¼ cup chopped fresh parsley, plus more for serving
  • ¼ cup finely chopped basil leaves, plus more for serving

Method

  1. Heat the olive oil in a large pot over medium-high heat. Once the oil is glistening, add the beef and onion. Cook, breaking up the beef with a wooden spoon, until browned and the onion is softened, about 8 minutes. Add celery, carrots, and garlic and cook, stirring occasionally, until garlic is fragrant, about 2 minutes.

  2. Add the stock, crushed tomatoes, Italian seasoning, smoked paprika, salt, and pepper. Stir in the lentils and increase the heat to high. Bring to a boil, then reduce the heat to low and cook for 20 minutes. Add the zucchini and green beans and continue cooking, stirring occasionally, until lentils and vegetables are tender, about 20 minutes more.

  3. Stir in the parsley and basil. Divide the soup between 6 bowls and top with pepper and more parsley and basil.