Slow Cooker Beef & Lentil Soup is a healthy, hearty soup with vegetables, lentils, and chunks of tender beef for a comforting soup that’s made in your slow cooker.
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It’s officially fall, and to commence what I call “soup & candle weather”, I thought I would share my new favorite soup recipe with you, Slow Cooker Beef & Lentil Soup. It is everything I want in a bowl of soup. If you like hearty, super comforting soups, you’re going to love this one.
Slow Cooker Beef & Lentil Soup is a delicious, thick lentil soup with carrots, celery, onion, garlic, and chunks of beef roast, but could easily be made vegetarian. It’s super healthy and loaded with fiber, protein from the lentils and beef, and all the goodness from the fresh veggies. If you like my Slow Cooker Split Pea Soup, you’re going to love this.
Like everyone else come fall and winter, I use my slow cooker a lot. It makes the hearty, warm, comfort food that you crave when it’s cold out, but without a lot of work.
To make this wonderful comfort food, all you have to do is sear the meat in a hot pan and then throw everything in the slow cooker. It’s hands-free from there. Whether I’ve been freezing my tush off from sitting on the cold bleachers at my boys’ fall baseball games, or just had a really long day, I’m always excited to know we have something warm and ready to eat as soon as we get home. Another perk of this soup is when your husband walks in the front door and says, “I’m so glad it’s our house that smells so good!”
If you’re looking for more slow cooker recipes, try these favorites: Slow Cooker Chicken Adobo is a delicious Filipino dish made with soy sauce, vinegar, and onions, or for a slow cooker sandwich recipe, try my Slow Cooker Italian Beef Sandwiches with homemade Chicago-Style Hot Giardiniera!
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- Lentils absorb liquid over time, so if you eat it the next day or freeze it and eat it later, you may need to add a little water to loosen it up.
- This recipe could easily be made vegetarian by omitting the beef and replacing the beef broth with vegetable broth and replacing the Better than Bouillon Beef Base for Better Than Bouillon Vegetarian No Beef Base Bouillon or Better than Bouillon Vegetable Base Bouillon.
- I used a rump roast in this recipe because I wanted chunks of meat that would hold its shape in the soup after it cooked for a long time and rump roast does that better than a chuck roast, which might fall apart.
- 2 lb. boneless rump roast
- 1 16oz bag of dried lentils
- 1 yellow onion, chopped
- 1 carrot, diced
- 1-2 celery stalks, diced
- 2-3 garlic cloves, minced
- 1 bay leaf
- 2 tsp. salt
- Several grinds of fresh black pepper
- 32oz carton of beef broth (about 4 cups)
- 3 tsp. Better than Bouillon Roasted Beef Base
- 2½ cups water
- Sear roast in a pan and brown all sides. Cube the roast and add it to the slow cooker with all the other ingredients. Stir everything until the Bouillon paste is combined. Cook in the slow cooker on low for 7-8 hours, or until the beef is tender.
- Taste for salt and season accordingly. If soup is too thick, add a little water until you get the desired consistency.