One-Pot Spicy Beef Lentil (Printable Version)

A warming, hearty blend of beef, lentils, and spices cooked together in a single pot.

# What You’ll 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

# Method:

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, stirring occasionally, until softened, about 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 beef to the pot. Add diced tomatoes with juices, rinsed lentils, bay leaf, and broth. Stir thoroughly to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 50 to 60 minutes, stirring occasionally, until beef and lentils are tender.
06 - Season with salt and freshly ground black pepper to taste. Remove bay leaf before serving.
07 - Ladle soup into bowls. Garnish with chopped cilantro or parsley and a squeeze of lemon, if desired.

# Expert Hints:

01 -
  • It dirties exactly one pot, which means you can be eating within an hour and cleaning up in five minutes.
  • The beef gets impossibly tender while the lentils break down just enough to thicken the broth without turning mushy.
  • You control the heat, so it can be a gentle simmer or a lip-tingling kick depending on your mood.
  • Leftovers taste even better the next day when all the flavors have had time to settle into each other.
02 -
  • Don't skip searing the beef, because that caramelized crust is where half the flavor lives and it's the difference between good soup and unforgettable soup.
  • If your lentils are older than six months, they might take longer to soften, so add an extra ten minutes and a splash of water if the pot looks dry.
  • Always taste before adding salt at the end, especially if you're using store-bought broth, because some brands are saltier than others and you can't undo it once it's in.
03 -
  • Add a splash of red wine vinegar or balsamic at the very end to brighten the whole pot without making it taste acidic.
  • If you like your soup thicker, mash a few spoonfuls of the cooked lentils against the side of the pot and stir them back in to create a creamier base.
  • Toast your spices in a dry pan for thirty seconds before adding them to the pot, it wakes up their oils and makes the whole soup smell like a spice shop.
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