Name: Crock Pot Beef Lentil Soup
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Ingredients: 1 Tbsp olive oil; 32 oz beef stock; 3 carrots, diced; 1 white onion, diced; 2 celery ribs, diced; 2 lbs beef stew meat; 1 lb dried green or brown lentils; 2 garlic cloves; 2-3 thyme sprigs; 2 bay leaves; 1 Tbsp rosemary; ¼ tsp red pepper flakes; 1 tsp salt; 3 cups chopped kale (add at end)

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This Crock Pot Beef Lentil Soup is a hearty and protein-packed recipe, which includes tender beef stew meat and green lentils. It’s a healthy twist on the classic, ready in about 8 hours and 10 minutes.

Crock Pot Beef Lentil Soup 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 cubed chuck roast)
1 lb. dried lentils (green or brown)
2 cloves garlic
2-3 sprigs fresh thyme (or 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)

How To Make Crock Pot Beef Lentil Soup

Add base ingredients: Add olive oil, garlic, onion, carrots, celery, and beef stew meat to the slow cooker.
Prep lentils: Sort through the lentils to remove any small stones, then add them to the slow cooker.
Add broth and seasoning: Pour in the beef stock and add thyme, rosemary, bay leaves, crushed red pepper, and salt.
Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours.
Add kale: Remove thyme stems and bay leaves. Stir in chopped kale and cook for an additional 30–60 minutes.

Recipe Tips

Can I use red lentils? No, red lentils break down and create a mushy texture. Stick to green or brown.
Do I need to soak lentils? Not required, but soaking for a few hours helps with digestion.
How to check lentils for rocks: Spread them on a tray and scan carefully before rinsing.
Can I freeze it? Yes, freeze portions in airtight containers for up to 2 months.
How to thicken the soup: Mash a small portion of the lentils and veggies in the pot.

What To Serve With Beef Lentil Soup

This rich soup goes great with simple sides:

Crusty sourdough bread
A light green salad
Garlic toast
Roasted root vegetables
Herbed couscous or rice

How To Store Beef Lentil Soup

Refrigerate: Keep in an airtight container up to 4 days.
Freeze: Freeze individual portions for up to 2 months.
Reheat: Warm in a saucepan over medium heat or microwave until hot.

Beef Lentil Soup Nutrition Facts

Calories: 331 kcal
Carbohydrates: 52g
Protein: 23g
Fat: 4g
Saturated Fat: 1g
Sodium: 719mg
Fiber: 25g
Sugar: 5g
Potassium: 1163mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use ground beef instead?
Yes, brown it first and reduce the cooking time slightly.

Will the kale get too soft?
No, adding it at the end keeps it slightly crisp and vibrant.

Is this soup gluten-free?
Yes, as long as your stock is gluten-free.

Can I make this in an Instant Pot?
Yes, cook on high pressure for about 30 minutes with quick release.

How do I make this vegetarian?
Skip the beef and use vegetable broth. Add mushrooms for umami flavor.

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Crock Pot Beef Lentil Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

331

kcal

A wholesome and filling soup made with tender beef, lentils, vegetables, and kale, perfect for a cozy, nutritious meal.

Ingredients

1 Tbsp olive oil
32 oz beef stock
3 carrots, diced
1 white onion, diced
2 celery ribs, diced
2 lbs beef stew meat
1 lb dried green or brown lentils
2 garlic cloves
2-3 thyme sprigs
2 bay leaves
1 Tbsp rosemary
¼ tsp red pepper flakes
1 tsp salt
3 cups chopped kale (add at end)

Directions

Add olive oil, beef, and veggies to slow cooker.
Sort and rinse lentils; add them in.
Pour in broth and seasonings.
Cook on LOW 6–7 hours or HIGH 4–5 hours.
Add kale and cook 30–60 mins more. Serve.