Welcome to our slow cooker beef lentil soup recipe! It's cozy, comforting soup that's a great source of protein too. So this is a great way to have your comfort food and stay healthy too.
We're making ours in the crockpot. But we're also providing instructions for your Instant pot, stovetop or oven. Plus you get the meal prep/freezer meal directions as well. You can find all that down in the recipe card.
NOW...let's make this soup!
Beef Lentil Soup Ingredients and Subs
- Best type of lentils: Brown lentils or green lentils are the best choice for this recipe. They become tender but still give the soup a satisfying texture. Whole lentils work best, not halved.
- Red or yellow lentils: You can use them, but they'll break down much more during the cooking time. You'll wind up with a thicker, creamier soup that's almost more like a lentil stew.
- Best cut of beef: Chuck roast is my first choice. Stew meat works too. Both benefit from the long cooking time and become nice and tender.
- Ground beef: Yep! You can use lean ground beef instead. Brown and drain it first, then add it to the crock pot. Since it doesn't need hours to become tender, cook the soup until the lentils and veggies are done.
- Beef broth or beef stock: Either works. Use a low-salt version if you want more control over the final seasoning.
- More veggies: Green beans, bell pepper or sweet pepper are all easy additions.
- More tomato flavor: Add a little tomato sauce along with the diced tomatoes.
- Richer flavor: Add a splash of balsamic vinegar or red wine vinegar at the very end. It brightens all those rich beef and tomato flavors without making the soup taste like vinegar.
- Want a little heat? Add cayenne pepper, red pepper flakes or a little chili powder.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Next-day soup: Don't be surprised if this is thicker the next day. Those hearty lentils keep absorbing the broth. Add a little extra broth or water while reheating until it's exactly how you want it.
- Serving: Add crusty bread and you've got a hearty meal without needing to make anything else.
Recipe
Printable Beef Lentil Soup Recipe
This easy Slow Cooker Beef and Lentil Soup combines tender beef, hearty lentils, carrots, celery, tomatoes, and savory seasonings for a cozy, filling dinner. Make it in the crockpot, Instant Pot, on the stovetop, or in the oven. Freezer meal instructions are included, too!
Ingredients
- 1 1/2 pounds chuck roast or stew beef cut into small pieces
- 1 cup brown or green dry lentils rinsed and drained
- 3 large carrots peeled and chopped
- 3 stalks celery chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can 14.5 ounces diced tomatoes
- 2 tablespoons tomato paste
- 6 cups beef broth
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Salt and pepper to taste
Instructions
Slow Cooker Beef and Lentil Soup
- Add the beef, lentils, carrots, celery, onion and garlic to the crock pot.
- Add the diced tomatoes, tomato paste, beef broth, Italian seasoning, bay leaf, salt and black pepper.
- Stir everything together.
- Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours. The soup is ready when the beef is tender and the lentils are cooked through.
- Remove the bay leaf. Taste and add extra salt and black pepper if needed.
- If you'd like a thinner soup, stir in a little extra beef broth before serving.
- Sprinkle with fresh parsley and serve with crusty bread.
- For Even More Flavor
- You've got an extra 10 minutes? Brown the beef first.
- Heat the olive oil in a large saute pan over medium-high heat. Add the beef in a single layer and sear until browned on the outside. Work in a second batch if necessary so you don't crowd the pan.
- Transfer the seared beef to the slow cooker. Add about 1/2 cup of the beef broth to the hot skillet and scrape up those browned bits from the bottom of the pan. Pour all of that into the crock pot.
Instant Pot Beef Lentil Soup
- Set the Instant Pot to SAUTÉ. Add the olive oil.
- Working in batches if necessary, brown the beef for 1 to 2 minutes per side. Transfer it to a plate.
- Add about 1/2 cup of the beef broth and scrape the browned bits from the bottom of the Instant Pot. This is important so you don't get a burn warning.
- Return the beef to the pot.
- Add the lentils, carrots, celery, onion, garlic, diced tomatoes, tomato paste, remaining beef broth and seasonings.
- Stir everything together and add the bay leaf.
- Lock the lid and cook on HIGH pressure for 15 minutes.
- Allow a 10-minute natural pressure release, then carefully release the remaining pressure.
- Remove the bay leaf and stir the soup.
- Check the beef and lentils for tenderness. Add extra broth if you'd like a thinner soup and adjust the seasonings before serving.
- NOTE: Use brown or green lentils for this Instant Pot version. Red lentils cook much faster and can turn very soft under pressure.
Stovetop Beef and Lentil Soup
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef in batches and sear until browned. Remove the beef and set aside.
- Add the onion, carrots and celery to the pot. Cook for about 4 to 5 minutes.
- Add the garlic and cook for another 30 seconds.
- Pour in about 1 cup of the beef broth. Scrape the browned bits from the bottom of the pot.
- Return the beef to the Dutch oven.
- Add the lentils, diced tomatoes, tomato paste, remaining beef broth, Italian seasoning, bay leaf, salt and black pepper.
- Bring the soup to a gentle boil. Reduce to LOW, cover and simmer for 60 to 75 minutes, stirring occasionally.
- Cook until the lentils are tender and the beef easily pulls apart when tested with a fork.
- Remove the bay leaf. Add additional beef broth if needed and season to taste.
Oven Beef and Lentil Soup
- Preheat the oven to 325°F.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Brown the beef in batches and transfer it to a plate.
- Add the onion, carrots and celery. Cook for about 4 minutes. Add the garlic and cook for another 30 seconds.
- Add about 1 cup of beef broth and scrape up the browned bits.
- Return the beef to the Dutch oven.
- Add the lentils, tomatoes, tomato paste, remaining broth, Italian seasoning, bay leaf, salt and pepper.
- Stir well and bring the soup to a simmer.
- Cover the Dutch oven and transfer it to the oven.
- Cook for 1 1/2 to 2 hours, or until both the beef and lentils are tender.
- Remove the bay leaf and adjust the thickness with extra broth if needed.
Freezer Meal Prep
- Freeze Before Cooking
- Add the beef, lentils, carrots, celery, onion, garlic, diced tomatoes, tomato paste and seasonings to a freezer bag or freezer-safe container.
- Leave out the beef broth. It's easier to store without all that extra liquid.
- Remove as much air as possible, label and freeze for up to 3 months.
- Thaw overnight in the refrigerator. Pour everything into the slow cooker, add the beef broth and cook according to the slow cooker directions.
- Freeze After Cooking
- Allow the beef lentil soup to cool completely.
- Divide it into individual servings or family-size portions and transfer to airtight containers or freezer bags. Leave a little room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. You may need to add a splash of beef broth or water. The lentils will continue soaking up liquid while the soup sits.
Video
Notes
NOTE: Use brown or green lentils for this Instant Pot version. Red lentils cook much faster and can turn very soft under pressure.
Tried this recipe?Let us know how it was!
Wrappin' Up Our Crockpot Lentil Soup Recipe
There you go. A tasty soup that's an easy recipe too. I personally think its a good idea to make a couple batches. It's SO simple to grab a canister from the freezer and have dinner ready to heat up when you get home. Meal prep might not sound exciting, but it sure can take a lot of stress off your shoulders in the day to day grind.
Give the recipe a shot. Give the meal prep a shot. And holler if you have questions, ideas or whatever. Enjoy!
