One-Pot Spicy Beef Lentil (Printable)

Hearty, spicy beef and lentil blend simmered with vegetables and seasonings for a satisfying meal.

# Ingredient List:

→ Meats

01 - 1.1 lb beef stew meat, cut into 0.8 inch cubes

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes with juices

→ Legumes

08 - 1 cup dried brown or green lentils, rinsed

→ Spices & Seasonings

09 - 1½ tsp ground cumin
10 - 1 tsp smoked paprika
11 - ½ tsp ground coriander
12 - ½ to 1 tsp chili flakes, adjust to taste
13 - 1 tsp dried oregano
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste

→ Liquids

16 - 6 cups beef or vegetable broth
17 - 2 tbsp olive oil

→ Optional Garnishes

18 - Fresh cilantro or parsley, chopped
19 - Lemon wedges

# How-To Steps:

01 - Heat olive oil over medium-high heat in a large pot or Dutch oven. Add beef cubes and sear until browned on all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, celery, and red bell pepper. Sauté for 5 to 7 minutes until softened.
03 - Add garlic, ground cumin, smoked paprika, ground coriander, chili flakes, and dried oregano. Stir for 1 minute until fragrant.
04 - Return beef to the pot. Add diced tomatoes with juices, rinsed lentils, bay leaf, and broth. Stir to combine.
05 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 50 to 60 minutes, stirring occasionally, until beef and lentils are tender.
06 - Season with salt and freshly ground black pepper to taste. Remove bay leaf. Ladle soup into bowls and garnish with fresh cilantro or parsley and a squeeze of lemon if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you can walk away and let it do its thing while you tackle the laundry or doom-scroll in peace.
  • The lentils soak up all the spiced broth and turn creamy without any cream, making each spoonful ridiculously satisfying.
  • It tastes even better the next day, which means leftovers are something to look forward to instead of tolerate.
02 -
  • Don't skip the searing step because that caramelized crust on the beef is what gives the broth its deep, meaty flavor.
  • Stir the soup occasionally during simmering or the lentils will settle at the bottom and scorch, which will ruin the whole batch.
  • If the soup thickens too much as it sits, just add a splash of broth or water when reheating because lentils keep absorbing liquid even after cooking.
03 -
  • Use a heavy-bottomed pot or Dutch oven because it distributes heat evenly and prevents scorching during the long simmer.
  • Taste the soup halfway through cooking and adjust the spices if needed because flavors mellow as they cook and you might want to add more heat or salt.
  • If you have time, make this a day ahead because the flavors deepen overnight and the beef becomes even more tender.
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