Slow Cooker Beef and Lentil Soup


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Slow Cooker Beef and Lentil Soup is the perfect way to make a healthy and delicious one-pot meal the whole family is sure to love. In addition to beef stew meat and a heap of lentils, you’ll only need a few veggies and staple seasonings.

If you’re looking for a meatless option, you’ll enjoy my traditional Slow Cooker Lentil Soup.

slow cooker beef and lentil soup in bowls.
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Being part of the legume family, lentils are wonderful cooked up in the crockpot. I have found that one of the best ways to add flavor to lentils is to use stock (or broth) and the perfect amount of fresh herbs. This recipe brings in the flavors thanks to stew meat, beef stock, vegetables, and seasonings like chili flakes and fresh herbs.

This soup can be enjoyed any time of the year and is super easy to make. The prep time is quick and the cooking time can be as short as 4 hours when the crock pot is used on the high setting. The next time you’re looking for a quick and delicious meal, go for a pot of this beef and lentil soup! You may also like my slow cooker sausage lentil soup recipe.

Recipe Ingredients

ingredients for slow cooker beef and lentil soup on a table.
  • Beef Stew Meat: You can purchase this meat pre-diced or a chuck roast and cut it into small cubes.
  • Dried Lentils: Make sure these are rinsed to remove the small rocks. Green lentils or brown lentils can be used.
  • Vegetables: Carrots, celery, white onion, and kale (stems removed).
  • Beef Stock: I prefer to use low-sodium but you can use regular beef stock or beef broth for this recipe. You can also use chicken broth or vegetable broth.
  • Seasonings: Olive oil, garlic, fresh thyme, fresh rosemary, bay leaves, chili flakes (to taste), and salt.
  • {The full recipe is in the recipe card below the photos}

Variations

  • Other vegetables that would taste great are green beans, frozen chopped spinach, mushrooms, and crushed tomatoes.
  • You can brown the meat in a skillet for a more intense flavor of browned beef. You can also use cooked and crumbled ground beef.
  • To make vegetarian, substitute the beef for sweet potatoes or pumpkin and mushrooms (such as shitake or portobello), for great results. Also, do not forget to use vegetable stock instead of beef stock.

Step-by-Step Directions

six images showing how to make slow cooker beef and lentil soup.

Step One – Dice the onion, celery, and carrots into small cubes and reserve.

Step Two – Cut the meat into medium-size chunks.

Step Three – Add a tbsp of olive oil to the slow cooker and add the garlic, onion, carrot, celery, and meat. Add the lentils into the slow cooker.

Step Four – Pour in the beef stock.

Step Five – Add the fresh thyme and rosemary, the bay leaves, salt, and chili flakes. Cover and cook on LOW for 6-7 hours or on HIGH for 4-5 hours.

Step Six – Just about to finish, add the chopped kale to the slow cooker and mix well. Let cook for 30 min /1 hour more. Serve and enjoy!

close-up of slow cooker beef and lentil soup.

How to Serve

  • The classic way to serve this soup is in a bowl with fresh garnishes like fresh parsley and a dollop of sour cream for a unique twist.
  • This soup is also delicious served over a bed of brown rice or quinoa. Add freshly grated parmesan cheese and a drizzle of olive oil for a little kick in flavor.
  • With this being a soup, you can’t go wrong with serving it alongside crusty bread and a fresh small side salad.
close-up of slow cooker beef and lentil soup in a bowl.

Recipe FAQs

How do I store leftover soup?

Add any remaining soup to an airtight container and store in the fridge for up to 4 days. Beef lentil soup also freezes well and can be a convenient meal for later. Allow the soup to cool completely before transferring it to airtight containers or freezer bags.

What kind of lentils should I use?

I recommend using small lentils that retain shape well (brown or green or even black, even though these last ones are a bit pricier). Do not use red lentils since they are peeled, so in the end, you’ll end up with a stew with a cream consistency.

Can I substitute lentils for any other legumes?

Yes, I’ve done it also with chickpeas and white beans, always with good results. You may have to cook a touch longer and add additional broth or water.

slow cooker beef and lentil soup in two bowls.

More Slow Cooker Soup Recipes:

close-up of slow cooker beef and lentil soup.

Slow Cooker Beef and Lentil Soup

Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 40 minutes
Servings: 6
This beef and lentil soup is filled with veggies, beef stew meat, and pantry staple seasonings and spices.

Ingredients 
 

  • 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 a chuck roast, cubed)
  • 1 lb. dried lentils, green or brown
  • 2 cloves of garlic.
  • 2-3 sprigs of fresh thyme, about 1 tsp. dried
  • 2 bay leaves
  • 1 Tbsp. chopped fresh rosemary, or 1 tsp. dried
  • ¼ tsp. crushed red pepper flakes
  • 1 tsp. salt

WAIT TO ADD:

  • 3 cups chopped kale, stems discarded

Instructions 

  • Add a tbsp of olive oil to the slow cooker and add the garlic, onion, carrot, celery, and meat.
  • Go through the lentils and make sure there are no tiny rocks in them.
  • Add the lentils into the slow cooker.
  • Add the beef stock, fresh thyme and rosemary, the bay leaves, salt, and chili flakes.
  • Let cook on low for 6-7 hours or on high for 4-5 hours.
  • Remove the thyme stems and bay leaves. Add the chopped kale to the slow cooker and mix well. Let cook for 30 min /1 hour more.

Sarah’s Notes

  • I recommend using small lentils that retain shape well (brown or green or even black, even though these last ones are a bit pricier). Do not use red lentils since they are peeled, so in the end, you’ll end up with a stew with a cream consistency.
  • It’s not vital to soak the lentils, but whenever I can (and remember ha!) I always try to soak them for a couple of hours in advance. Soaking them makes them more digestive and removes the gas-causing compounds.
  • It is very common for lentils to come with tiny rocks, so it’s best to go through them and make sure there are no rocks in your final stew for obvious reasons.
    Can I freeze this stew?
  • Whenever I make this I always make a big batch, so I can freeze some portions for the next weeks. It can stay in the freezer for up to 2 months.
  • Other legumes you can use are chickpeas and white beans, always with good results. If you choose these other legumes, you may have to cook longer and add additional broth or water.
Variations
  • Other vegetables that would taste great are green beans, frozen chopped spinach, mushrooms, and crushed tomatoes.
  • You can brown the meat in a skillet for a more intense flavor of browned beef. You can also use cooked and crumbled ground beef.
  • To make vegetarian, substitute the beef for sweet potatoes or pumpkin and mushrooms (such as shitake or portobello), for great results. Also, do not forget to use vegetable stock instead of beef stock.

Nutrition

Calories: 331kcal | Carbohydrates: 52g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 719mg | Potassium: 1163mg | Fiber: 25g | Sugar: 5g | Vitamin A: 6174IU | Vitamin C: 16mg | Calcium: 96mg | Iron: 6mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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2 Comments

  1. Anonymous says:

    Can I substitute ground turkey and chicken broth

    1. Sarah Olson says:

      I think that would work great!