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Bowl of Crockpot Beef Lentil Soup topped with fresh parsley and black pepper on a light wooden surface

Crockpot Beef Lentil Soup

This Crockpot Beef Lentil Soup is a time-saving, delicious meal that combines tender beef and nutrient-packed lentils for a healthy, hearty dish. Perfect for busy weeknights!
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless beef sirloin steak Tender and flavorful. You can substitute with chuck roast if needed.
  • 4 cups reduced-sodium beef broth
  • 1 cup French lentils, rinsed and drained These hold their shape better than regular lentils, giving the soup a great texture.
  • 1 cup water
  • ¾ cup coarsely chopped red bell pepper (1 medium)
  • ½ cup chopped onion (1 medium)
  • ½ cup sliced carrot (1 medium)
  • ½ cup sliced celery (1 stalk)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper Bring a bold, warm flavor with just the right kick.
  • ⅓ cup snipped fresh parsley

Method
 

  1. Wash and dry the produce. Chop the onions, red pepper, carrots, and celery. Mince the garlic and snip parsley. Set everything aside.
  2. Trim any fat from the beef and cut into ¾-inch pieces. Heat a nonstick skillet over medium-high heat and brown the beef on all sides.
  3. Transfer the beef to a 4-quart slow cooker. Add the beef broth, lentils, water, red bell pepper, onion, carrot, celery, garlic, cumin, and cayenne pepper. Stir thoroughly.
  4. Cover and cook on low for 7 to 8 hours or on high for 4 hours.
  5. Just before serving, stir in the fresh parsley. Ladle the soup into bowls and serve warm.

Notes

Optional recipe notes or tips.