Spicy Beef and Lentil Soup
This warming and deeply nutritious soup pairs lean ground beef with protein-rich red lentils creating a double protein source that delivers an impressive protein count per bowl. The bold spices add incredible warmth and depth making it one of the most satisfying high protein soups you can make at home.
A hearty spicy soup combining ground beef and red lentils for an unbeatable protein-packed bowl.
Nutrition per serving
Ingredients
Main
Protein
Liquid
Spices
Instructions
Brown the Beef
Heat a large soup pot over medium high heat and add the ground beef, breaking it into small pieces as it cooks for 5 to 6 minutes until fully browned and no pink remains. Drain any excess fat from the pot before proceeding to the next step.
Toast the Spices
Add the cumin, turmeric, and chili flakes directly to the browned beef in the pot and stir constantly for 60 seconds allowing the spices to toast in the residual heat. This critical step wakes up the spices and dramatically intensifies the final flavor of the soup.
Add Lentils and Broth
Pour the beef broth into the pot and add the rinsed red lentils, stirring everything together and scraping any browned bits from the bottom of the pot. Bring the soup to a boil over high heat, then reduce to a simmer and cook uncovered for 20 to 25 minutes until the lentils have completely broken down and thickened the soup.
Adjust and Serve
Taste the soup and adjust the salt, pepper, and chili levels to your preference before serving. Ladle into bowls and finish with a squeeze of fresh lemon juice and a drizzle of olive oil for brightness and richness respectively.
Substitutions
Common mistakes
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