Creamy Red Lentil Soup with Ground Beef
Turkish-style red lentil soup spiked with ground beef, finished with a squeeze of fresh lemon. Silky, warming, ready in 25 minutes—serve with crusty bread.
- Total time
- 25 min
- Servings
- 4
- Calories
- 312
- Protein
- 22g
Ingredients
- 8 oz ground beef
- 1 cup red lentils
- 1 medium yellow onion, diced
- 6 cups vegetable broth
- 1 whole lemon (zested + juiced)
- 2 tbsp tomato paste
- 1 tsp cumin
Instructions
- 1
Heat oil in a large pot over medium-high. Add ground beef, breaking it up with a spoon, until no pink remains, ~4 minutes.
- 2
Stir in diced onion and cook until softened, ~2 minutes. Add tomato paste and cumin, stirring to coat.
- 3
Pour in broth and add red lentils. Bring to a boil, then reduce heat and simmer until lentils break down into a creamy texture, ~12 minutes.
- 4
Stir in lemon zest and juice. Season to taste with salt and pepper.
- 5
Ladle into bowls. Serve hot with crusty bread and lemon wedges.
Tools you’ll need
- large pot with lid
- wooden spoon
- ladle
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