Have you ever thought about combining lentils and beef in a soup? Well, now you can – this ground beef and lentil soup is not only delicious but also easy to make and packed with nutrients. It’s a healthy choice, rich in both iron and protein!
INGREDIENTS
- 10 oz (280g) ground beef
- 1/3 cup dried lentils (or 1 cup cooked)
- 1 large onion, thinly chopped
- 4 garlic cloves, minced
- 1 carrot, grated
- 1 potato, thinly chopped
- 1 tbsp paprika
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 2-3 cups water or stock (adjust as needed)
- 1 red chili pepper, thinly chopped
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp grated ginger
- 1 tbsp lemon juice
- 2 tbsp fresh parsley or basil
- Optional: broccoli or other vegetables of choice
INSTRUCTIONS
- Thinly chop the onion, chili pepper, carrot, and potato. Mince the garlic and grate the ginger.
- In a large pot, sauté the ground beef with paprika, cumin, and oregano in olive oil for 2-3 minutes, breaking it up with a spatula.
- Add half of the chopped garlic and onion to the pot, cooking until fragrant.
- Stir in the lentils (if using dried), black pepper, chili pepper, ginger, grated carrot, potato, and optional broccoli. Mix well.
- Pour in the stock or water, add salt and pepper, and bring to a boil.
- Once boiling, reduce the heat and simmer the soup for 25 minutes, or until the lentils are tender.
- Stir in the tomato paste (or tomato sauce) and continue to simmer for an additional 10-15 minutes.
- Serve the soup with a drizzle of lemon or lime juice, a sprinkle of minced garlic, and freshly chopped parsley or basil. Optionally, garnish with jalapeños for a little extra heat. Enjoy!
