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- 1 pound beef chuck, cut into 1-inch cubes - 1 cup green or brown lentils, rinsed and drained - 1 large onion, diced - 2 carrots, chopped - 2 celery stalks, chopped - 4 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes (no salt added) - 6 cups beef broth (low sodium) - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon dried thyme - 1 bay leaf - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish (optional) If you want to swap ingredients, here are some great options: - Use beef stew meat instead of chuck for a leaner choice. - Swap lentils for split peas if you prefer a different texture. - You can use vegetable broth for a lighter flavor. - If you don’t have fresh garlic, garlic powder works too. When picking ingredients, look for these signs: - Choose beef that is bright red with no brown spots. - Lentils should be clean and dry, with no broken pieces. - For veggies, look for firm carrots and celery with vibrant colors. - Fresh garlic should feel hard and have no sprouting. - Always check broth for low sodium to keep the soup healthy. Using fresh ingredients can make your soup taste even better! Start by cutting your beef chuck into 1-inch cubes. This size helps the meat cook well. Next, heat a skillet over medium heat. Add 2 tablespoons of olive oil. Once hot, add the beef cubes. Brown them for about 5-7 minutes. This step brings out a rich flavor. You want a nice sear on all sides. After browning, transfer the beef to your slow cooker. Now, it’s time to prepare the vegetables. Dice 1 large onion, chop 2 carrots, and 2 celery stalks. Mince 4 cloves of garlic. Rinse and drain 1 cup of green or brown lentils. These lentils add texture and protein to the soup. In the slow cooker, add the browned beef. Then, add the diced onion, chopped carrots, chopped celery, and minced garlic. Next, include the rinsed lentils and 1 can of diced tomatoes. Make sure to add the juice from the can too. Then, sprinkle in 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of dried thyme. Don’t forget to toss in a bay leaf, salt, and pepper to taste. Now, pour in 6 cups of low-sodium beef broth. Ensure all the ingredients are submerged in the broth. This helps them cook evenly and absorb flavors. Cover the slow cooker with its lid. You have two options for cooking: set it on low for 8-10 hours or high for 4-5 hours. Cooking on low gives flavors a chance to deepen. On high, the soup cooks faster but may not be as rich. Check the soup towards the end of cooking time. The lentils and beef should be tender. Before serving, remove the bay leaf. Taste your soup and adjust the seasoning with more salt and pepper if needed. Serve hot and garnish with fresh parsley for a nice touch. Enjoy! To get the best taste in your soup, start by browning the beef. This step adds deep flavor. Use a skillet over medium heat with olive oil. Brown the beef cubes for about 5-7 minutes. Then, add fresh herbs and spices. Ground cumin and smoked paprika work wonders. They add warmth and depth. Don’t forget to season well with salt and pepper. Always taste your soup before serving. This way, you can adjust the seasoning to your liking. One common mistake is not rinsing the lentils. Always rinse them to remove dust and debris. Another mistake is overcooking the soup. If you cook it too long, the lentils can turn mushy. Keep an eye on the cooking time. If you want a soup with chunks, avoid using too much liquid. Remember, the soup thickens as it cooks. Lastly, don’t skip the bay leaf. It adds a subtle flavor that enhances the whole dish. If your soup is too thin, there are easy ways to thicken it. One method is to mash some of the lentils against the side of the slow cooker. This adds body without changing the taste. You can also add a slurry of cornstarch and water. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the soup and let it cook for 10 more minutes. Another option is to let the soup cook uncovered for a while. This helps reduce the liquid and thickens the soup naturally. {{image_2}} You can change the beef in this soup. Try using chicken or turkey. These meats cook well and keep the soup tasty. You can also use beans like kidney or black beans. Just make sure to cook them until soft. If you use canned beans, add them in the last hour of cooking. This way, they stay whole and firm. To make a vegetarian or vegan version, skip the beef. Use mushrooms instead. Their rich flavor adds depth. You can also use lentils as the main protein. A mix of green and brown lentils works best. To boost flavor, add vegetable broth. You can even toss in plant-based sausage for extra taste. Adding more veggies is a great idea. Try spinach, kale, or zucchini. These greens add vitamins and minerals. You can also add bell peppers, sweet potatoes, or corn for sweetness. Chop them small and toss them in the slow cooker. They will cook well and add color to your soup. More veggies mean more nutrition and taste! After enjoying your soup, let it cool down to room temperature. Then, pour the soup into an airtight container. This helps keep flavors fresh. Store it in the fridge for up to three days. If you want to eat it later, consider freezing it. To reheat your soup, pour it into a pot over medium heat. Stir it often to warm it evenly. You can also use the microwave. Just make sure to heat it in short bursts and stir in between. This helps avoid hot spots and keeps it tasty. For long-term storage, freeze the soup in freezer-safe bags or containers. Be sure to leave some space at the top because soup expands. It can last in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Then, reheat it as described above. Enjoy your warm meal on a cold day! Yes, you can make this soup on the stovetop. To do this, brown the beef in a large pot. Add the onion, carrots, celery, garlic, and lentils. Stir in the diced tomatoes and spices. Pour in the beef broth and bring it to a boil. Lower the heat and let it simmer for about 45 minutes. Check that the beef and lentils are tender before serving. This stovetop method cuts down the time needed and still gives you great flavor. This soup pairs well with crusty bread or a fresh salad. You can also serve it with warm rolls or crackers for added crunch. A sprinkle of fresh parsley on top brightens the dish. If you want a more filling meal, consider adding a side of rice or quinoa. These options add texture and complement the soup’s hearty flavors. The soup stays fresh in the refrigerator for about 3 to 4 days. Make sure to cool it down before putting it in an airtight container. This helps maintain its taste and quality. If you want to keep it longer, consider freezing it instead. When stored properly, the soup can last for up to 3 months in the freezer. Just remember to thaw it overnight in the fridge before reheating. This blog post walked you through the essential ingredients and how to make slow cooker beef lentil soup. We covered substitutions, tips for choosing fresh items, and step-by-step cooking instructions. I shared tricks for great flavor, common mistakes to avoid, and how to modify your soup for different diets. Afterward, I provided storage advice and answered common questions. Now, you have the tools to craft a delicious meal that suits your taste! Enjoy creating your own version of this soup.

Slow Cooker Beef Lentil Soup

Warm up with a hearty slow cooker beef lentil soup that’s packed with flavor and nourishment! This delicious dish combines tender beef, nutritious lentils, and fresh veggies, simmered to perfection for an easy meal. Perfect for busy days, it cooks itself while you go about your day. Click through to explore this cozy recipe and enjoy a bowl of comforting goodness that’s sure to satisfy your cravings!
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Ingredients
  

1 pound beef chuck, cut into 1-inch cubes

1 cup green or brown lentils, rinsed and drained

1 large onion, diced

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 can (14.5 oz) diced tomatoes (no salt added)

6 cups beef broth (low sodium)

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

In a skillet over medium heat, add olive oil and brown the beef chunks for about 5-7 minutes until they are well-seared on all sides. This enhances the flavor of the soup.

    Transfer the browned beef to the slow cooker.

      Add the diced onion, chopped carrots, chopped celery, minced garlic, rinsed lentils, diced tomatoes (with juices), and all the seasonings: cumin, smoked paprika, dried thyme, bay leaf, salt, and pepper.

        Pour the beef broth over all the ingredients in the slow cooker, ensuring everything is submerged.

          Cover and cook on low for 8-10 hours or on high for 4-5 hours until the lentils and beef are tender.

            Once cooked, remove the bay leaf before serving. Adjust seasoning if needed with extra salt and pepper.

              Serve hot, garnished with fresh parsley for added flavor and color.

                Prep Time: 20 minutes | Total Time: 8-10 hours | Servings: 6-8

                  - Presentation Tips: Ladle the soup into deep bowls and consider serving with crusty bread on the side for a complete meal.