Slow Cooker Beef and Lentil Soup Recipe

Introduction

This Slow Cooker Beef and Lentil Soup is a hearty and nourishing meal perfect for cozy days. Packed with tender beef, wholesome lentils, and fresh vegetables, it’s simple to prepare and delivers comforting flavors with minimal effort.

Ingredients

• 1 Tbsp. olive oil
• 32 oz. low-sodium beef stock
• 3 carrots, diced
• 1 white onion, diced
• 2 celery ribs, diced
• 2 lbs. beef stew meat (or a chuck roast, cubed)
• 1 lb. dried lentils (green or brown)
• 2 cloves of garlic
• 2-3 sprigs fresh thyme (or about 1 tsp. dried)
• 2 bay leaves
• 1 Tbsp. chopped fresh rosemary (or 1 tsp. dried)
• ¼ tsp. crushed red pepper flakes
• 1 tsp. salt
• 3 cups chopped kale (stems discarded)

Instructions

1. Step 1: Add olive oil to the slow cooker, then add garlic, onion, carrot, celery, and beef stew meat.
2. Step 2: Inspect the lentils carefully and remove any small stones or debris.
3. Step 3: Add the cleaned lentils to the slow cooker.
4. Step 4: Pour in the beef stock, add fresh thyme, rosemary, bay leaves, salt, and crushed red pepper flakes.
5. Step 5: Cook on low for 6-7 hours or on high for 4-5 hours until beef and lentils are tender.
6. Step 6: Remove thyme sprigs and bay leaves. Stir in chopped kale and cook for an additional 30 minutes to 1 hour.

Tips & Variations

• For a richer flavor, brown the beef in a skillet before adding it to the slow cooker.
• You can substitute kale with spinach or Swiss chard for different leafy greens.
• Adjust the crushed red pepper flakes to control the level of heat.
• Use vegetable stock for a lighter version, though it will alter the beefy flavor slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Dried lentils are best for this recipe since they hold their shape and texture during the long slow cooking time. Canned lentils may become overly soft and mushy if cooked this long.

Is it necessary to remove the thyme sprigs and bay leaves?

Yes, these herbs are added for flavor during cooking but are tough and unpleasant to eat. Removing them before serving ensures a better texture and eating experience.

Slow Cooker Beef and Lentil Soup Recipe

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★★★★★

4.8 from 76 reviews

• Author: Thomas
• Total Time: 6 hours 45 minutes to 7 hours 45 minutes
• Yield: 8 servings 1x

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Description

A hearty and nutritious slow cooker beef and lentil soup packed with tender beef, wholesome lentils, fresh vegetables, and fragrant herbs. This comforting soup is perfect for an easy weeknight meal, delivering rich flavors with minimal effort.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 Tbsp olive oil
• 32 oz low-sodium beef stock
• 3 carrots, diced
• 1 white onion, diced
• 2 celery ribs, diced
• 2 lbs beef stew meat or chuck roast, cubed
• 1 lb dried lentils (green or brown)
• 2 cloves garlic, minced

Herbs and Seasonings

• 2–3 sprigs fresh thyme (or about 1 tsp dried thyme)
• 2 bay leaves
• 1 Tbsp chopped fresh rosemary (or 1 tsp dried rosemary)
• ¼ tsp crushed red pepper flakes
• 1 tsp salt

Additional Vegetables

• 3 cups chopped kale, stems discarded

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Instructions

1. Prepare the base: Add 1 tablespoon of olive oil to the slow cooker. Stir in the minced garlic, diced onion, diced carrots, diced celery, and cubed beef stew meat to create the soup’s flavor foundation.
2. Inspect lentils: Carefully sort through the dried lentils to remove any small stones or debris ensuring a clean soup base.
3. Add lentils to slow cooker: Pour the cleaned lentils into the slow cooker with the other ingredients.
4. Add liquids and herbs: Pour in 32 ounces of low-sodium beef stock. Add the fresh thyme sprigs, chopped rosemary, bay leaves, salt, and crushed red pepper flakes for seasoning.
5. Cook the soup: Set the slow cooker to low and cook for 6 to 7 hours, or alternatively, cook on high for 4 to 5 hours until the beef is tender and the lentils are cooked through.
6. Finish with kale: Remove the thyme stems and bay leaves from the slow cooker. Stir in the chopped kale and cook for an additional 30 minutes to 1 hour to let the kale soften and meld into the soup.

Notes

• Use low-sodium beef stock to control salt levels, adjusting salt to taste at the end if needed.
• Feel free to substitute beef chuck roast for stew meat if you prefer a different cut.
• Rinsing lentils before adding can help remove any dust or impurities.
• Kale can be substituted with spinach or Swiss chard for a different leafy green variation.
• For a thicker soup, mash some of the lentils slightly before adding the kale.

• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes to 7 hours 30 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker beef soup, beef and lentil soup, healthy beef stew, slow cooker recipes, lentil soup, easy beef soup