Hearty blend of beef, lentils, and spices simmered in one pot for a flavorful, nourishing dish.
# What You Need:
→ 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 - 1 1/2 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground coriander
12 - 1/2 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
# Directions:
01 - Heat olive oil over medium-high heat in a large pot or Dutch oven. Add beef cubes and sear until evenly browned, about 5 minutes. Remove beef and set aside.
02 - Add onion, carrots, celery, and red bell pepper to the same pot. Cook, stirring occasionally, until softened, approximately 5 to 7 minutes.
03 - Stir in garlic, ground cumin, smoked paprika, ground coriander, chili flakes, and dried oregano. Cook for 1 minute until fragrant.
04 - Return the seared beef to the pot. Add diced tomatoes with their juices, rinsed lentils, bay leaf, and broth. Stir to incorporate all ingredients.
05 - Bring mixture to a boil, then reduce heat to a low 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 according to taste. Remove the bay leaf before serving.
07 - Ladle soup into bowls and garnish with chopped cilantro or parsley and a squeeze of lemon, if desired.
