One-Pot Spicy Beef Lentil (Printable)

Hearty blend of tender beef, lentils, and warming spices cooked together in one 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 - 1½ tsp ground cumin
10 - 1 tsp smoked paprika
11 - ½ tsp ground coriander
12 - ½–1 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

# How to Make It:

01 - Heat olive oil over medium-high heat in a large pot or Dutch oven. Add beef cubes and brown on all sides for about 5 minutes. Remove beef and set aside.
02 - Add onion, carrots, celery, and red bell pepper to the same pot. Cook for 5 to 7 minutes until softened.
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, lentils, bay leaf, and broth. Stir to combine thoroughly.
05 - Bring mixture to a boil, then reduce to a simmer. Cover and cook 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 into bowls and garnish with chopped fresh cilantro or parsley and a squeeze of lemon if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you're not juggling a million dishes while dinner simmers.
  • The lentils soak up all the spice and beef flavor, making every spoonful ridiculously satisfying.
  • It tastes even better the next day, which means leftovers are actually something to look forward to.
  • You can dial the heat up or down without losing any of the depth.
02 -
  • Don't rush the browning step, pale beef won't give you the same depth, and those crusty bits are the foundation of the whole flavor.
  • If your lentils are old, they might take longer to soften, so taste them around the 50-minute mark and give it more time if needed.
  • The soup thickens as it sits, so if you're reheating leftovers, add a splash of broth or water to loosen it back up.
03 -
  • Let the soup rest for 10 minutes off the heat before serving, the flavors settle and deepen in a way that's noticeable.
  • If you're doubling the recipe, use a bigger pot and give it an extra 10 to 15 minutes of simmering to make sure everything cooks evenly.
  • Taste the broth before you add salt, especially if you're using store-bought stock, because some brands are saltier than others and you can't take it back once it's in there.
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