Beef and Lentil Soup

This Beef and Lentil Soup layers allspice, cumin, paprika, and curry powder into a rich, tomato-based broth studded with tender lentils, carrots, and celery. Pre 85% Lean Ground Beef brings enough richness to carry the spices and give the soup body, so it tastes slow-simmered in well under an hour. It's a cold-weather staple that holds up for several days of lunches.

Total Time: 55 minutes

Servings: 6

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Beef and Lentil Soup Ingredients

• 1 16-ounce package Pre 85% Lean Ground Beef

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 2 cloves of garlic, minced

• 1 teaspoon allspice

• 2 teaspoons ground cumin

• 2 teaspoons paprika

• 1 teaspoon curry powder

• ½ teaspoon salt, plus more to taste

• ¾ teaspoon black pepper, plus more to taste

• 3 carrots, peeled and diced

• 3 stalks of celery, diced

• 1 28-ounce can crushed tomatoes

• 1 14-ounce can petite diced tomatoes, with juice

• 6 cups low-sodium chicken stock

• 1¼ cups dried brown or green lentils, rinsed and picked over

Instructions:

1. Heat oil in large pot over medium heat. Add onion and garlic and cook until fragrant, about 3 minutes.

2. Increase heat to medium-high and add ground beef. Cook until no pink remains, breaking up beef as it cooks.

3. Spoon off all but about 1 tablespoon of fat from pot.

4. Add allspice, cumin, paprika, curry powder, salt, and pepper and cook 1 minute.

5. Add carrots and celery and cook, stirring to combine, 3 to 4 minutes.

6. Add crushed tomatoes, diced tomatoes, stock, and lentils; stir to combine and bring to a simmer.

7. Reduce heat to medium-low and simmer beef and lentil soup gently, stirring occasionally, 20 to 25 minutes, until lentils are tender. (Why: a gentle simmer cooks lentils through without splitting them.)

8. Season with salt and pepper to taste.