One-Pot Spicy Beef Lentil (Printable)

Tender beef and lentils with a spicy kick, simmered in one pot for a hearty, comforting dish.

# What You Need:

→ Meats

01 - 1.1 lb beef stew meat, cut into 3/4-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, adjusted 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 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. Cook for 5 to 7 minutes until softened.
03 - Incorporate garlic, cumin, smoked paprika, coriander, chili flakes, and oregano. Stir for 1 minute until aromas are released.
04 - Return beef to the pot. Add diced tomatoes with juices, lentils, bay leaf, and broth. Stir to combine.
05 - Bring to a boil, then reduce heat to low. Cover and cook for 50 to 60 minutes, stirring occasionally, until beef and lentils are tender.
06 - Season with salt and pepper to taste. Remove the bay leaf before serving.
07 - Ladle into bowls and garnish with fresh cilantro or parsley and a squeeze of lemon if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is as easy as the cooking process itself.
  • The lentils soak up all the spiced broth and turn incredibly tender while the beef stays juicy.
  • It tastes even better the next day when the flavors have had time to settle and deepen.
02 -
  • Do not skip searing the beef because that caramelized crust adds a depth of flavor you cannot get any other way.
  • If the soup thickens too much as it sits, just add a splash of broth or water when you reheat it.
  • Always rinse your lentils before adding them to remove any dust or small stones that might have snuck in.
03 -
  • Use a Dutch oven if you have one because it holds heat evenly and makes the beef even more tender.
  • Add the lemon juice right before serving instead of during cooking so the brightness does not fade.
  • If you want a thicker soup, mash some of the lentils against the side of the pot with your spoon before serving.
Go Back