Slow Cooker Beef and Lentil Soup Recipe
This hearty Slow Cooker Beef and Lentil Soup combines tender beef stew meat with nutritious lentils and a medley of fresh vegetables, herbs, and spices. Cooked low and slow for rich flavor development, this comforting soup is perfect for a wholesome meal, packed with protein, fiber, and vibrant greens like kale.
- Prep Time: 20 minutes
- Cook Time: 6 to 7 hours (low) or 4 to 5 hours (high) plus 30 to 60 minutes additional cooking
- Total Time: 7 to 8 hours
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Soup Base
- 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 chuck roast, cubed
- 2 cloves garlic, minced
Lentils & Legumes
- 1 lb. dried lentils (green or brown)
Herbs & Spices
- 2–3 sprigs fresh thyme (or 1 tsp. dried thyme)
- 2 bay leaves
- 1 Tbsp. chopped fresh rosemary (or 1 tsp. dried)
- ¼ tsp. crushed red pepper flakes
- 1 tsp. salt
Greens
- 3 cups chopped kale, stems discarded
Instructions
- Prepare the base and meat: Add 1 tablespoon of olive oil to the slow cooker, then add the minced garlic, diced onion, carrots, celery, and the cubed beef stew meat. This forms the flavorful foundation for your soup.
- Inspect lentils: Examine the dried lentils carefully to remove any small stones or debris to ensure a clean, safe cooking experience.
- Add lentils to slow cooker: Transfer the cleaned lentils into the slow cooker on top of the meat and vegetables.
- Add liquids and seasonings: Pour in the 32 ounces of low-sodium beef stock along with the fresh thyme sprigs, chopped rosemary, bay leaves, crushed red pepper flakes, and salt. These herbs and spices infuse the soup with aromatic flavors.
- Cook the soup: Set your slow cooker to low and cook for 6 to 7 hours, or on high for 4 to 5 hours, allowing the beef to become tender and the lentils to soften and blend well with the broth.
- Finish with kale: Once cooking time is complete, remove the thyme sprigs and bay leaves from the slow cooker. Stir in the chopped kale thoroughly and continue cooking for an additional 30 minutes to 1 hour on low. This adds vibrant color and nutrients to the soup before serving.
Notes
- For best texture, rinse lentils before adding and check for any debris.
- Beef stew meat can be substituted for chuck roast, but ensure it’s cubed evenly for uniform cooking.
- Adjust red pepper flakes to your preferred spice level or omit if sensitive to heat.
- Kale can be replaced with spinach or Swiss chard as an alternative green leafy vegetable.
- Low-sodium beef stock helps control overall saltiness; adjust seasoning at the end if needed.
- Leftover soup keeps well in the refrigerator for 3-4 days and freezes perfectly for up to 3 months.
Keywords: beef soup, lentil soup, slow cooker recipe, healthy soup, kale soup, beef stew, lentils, hearty soup
