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.
Ingredients
Scale
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
Instructions
- 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.
- Inspect lentils: Carefully sort through the dried lentils to remove any small stones or debris ensuring a clean soup base.
- Add lentils to slow cooker: Pour the cleaned lentils into the slow cooker with the other ingredients.
- 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.
- 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.
- 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
