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slow cooker beef lentil soup square
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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!
Prep Time10 minutes
Cook Time7 hours
Total Time7 hours 10 minutes
Course: Freezer Meals, Main, Quick & Easy
Cuisine: American, Slow Cooker
Keyword: beef lentil soup, easy lentil soup, slow cooker beef lentil soup
Servings: 8 people
Author: Gwen@SlowCookerKitchen.com

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.

Notes

NOTE: Use brown or green lentils for this Instant Pot version. Red lentils cook much faster and can turn very soft under pressure.