26 Hearty Lentil Soup Recipes with Meat Variations

As the weather turns crisp, there’s nothing more comforting than a steaming bowl of hearty lentil soup. Whether you’re craving classic beef additions, savory sausage, or tender chicken variations, these 26 meaty lentil soup recipes will warm you from the inside out. Get ready to discover your new favorite cozy meal that’s perfect for busy weeknights and lazy weekends alike!

Spiced Lamb and Lentil Soup

Savor the rich, comforting embrace of this Spiced Lamb and Lentil Soup, a perfect one-pot meal that builds layers of flavor from the ground up. Start by browning the lamb to develop a deep, savory base, then simmer everything together until the lentils are tender and the spices have melded beautifully. This methodical approach ensures even a beginner can achieve a restaurant-worthy result with confidence.

Ingredients

For Browning the Lamb:

• 1 tbsp olive oil
• 1 lb ground lamb

For the Aromatics and Spices:

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon

For the Soup Base:

• 6 cups chicken broth
• 1 cup brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 medium carrots, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until it shimmers.
2. Add 1 lb ground lamb and cook for 6-8 minutes, breaking it up with a spoon, until no pink remains and it’s browned.
3. Tip: Don’t stir too often—letting the lamb develop a crust adds depth to the soup.
4. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
5. Stir in the minced garlic, 1 tsp cumin, 1/2 tsp coriander, and 1/4 tsp cinnamon, and cook for 1 minute until fragrant.
6. Pour in 6 cups chicken broth, scraping the bottom of the pot to lift any browned bits.
7. Add 1 cup rinsed brown lentils, the can of diced tomatoes, diced carrots, 1 tsp salt, and 1/2 tsp black pepper.
8. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
9. Tip: Simmer with the lid slightly ajar to prevent boiling over while allowing some evaporation.
10. Uncover and simmer for another 10-15 minutes until the lentils are tender but not mushy.
11. Tip: Check doneness by tasting a lentil—it should be soft with a slight bite.
12. Stir in 2 tbsp fresh lemon juice and 1/4 cup chopped parsley just before serving.

Velvety lentils and tender carrots soak up the warm spices, while the lemon brightens each spoonful. For a creative twist, top with a dollop of Greek yogurt and extra parsley, or serve alongside crusty bread to mop up every last drop of the richly spiced broth.

Beef Lentil Stew with Root Vegetables

Meticulously crafted for chilly evenings, this beef lentil stew with root vegetables transforms simple ingredients into a deeply satisfying meal. Follow these clear steps to build layers of flavor while learning fundamental stew-making techniques that ensure perfect results every time. Let’s begin with gathering our ingredients before diving into the cooking process.

Ingredients

For Browning the Beef

– 1 pound beef chuck, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 teaspoon kosher salt

For the Aromatics

– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped into 1/2-inch pieces
– 2 parsnips, peeled and chopped into 1/2-inch pieces
– 1 tablespoon tomato paste

For the Stew Base

– 4 cups beef broth
– 1 cup brown lentils, rinsed
– 2 bay leaves
– 1 teaspoon dried thyme

Instructions

1. Pat the beef cubes completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add beef cubes in a single layer, working in batches if necessary to avoid overcrowding.
4. Sear beef for 3-4 minutes per side until deeply browned, then transfer to a plate.
5. Add diced onion to the same pot and cook for 5 minutes until softened and translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add chopped carrots and parsnips, cooking for 4 minutes until slightly softened.
8. Mix in 1 tablespoon tomato paste and cook for 1 minute to deepen its flavor.
9. Return the browned beef and any accumulated juices to the pot.
10. Pour in 4 cups beef broth, using a wooden spoon to scrape up any browned bits from the bottom.
11. Add 1 cup rinsed lentils, 2 bay leaves, and 1 teaspoon dried thyme.
12. Bring the stew to a boil, then immediately reduce heat to maintain a gentle simmer.
13. Cover the pot and simmer for 45 minutes, stirring occasionally to prevent sticking.
14. Remove the lid and continue simmering for another 15 minutes until lentils are tender and stew has thickened.
15. Discard the bay leaves and season with additional salt if needed.
Lusciously thick with tender beef and perfectly cooked lentils, this stew achieves ideal texture through the dual cooking phases. The root vegetables maintain subtle firmness while absorbing the rich broth, creating a satisfying contrast against the meltingly soft beef. Serve it over creamy polenta or with crusty bread for soaking up every last drop of the deeply flavored liquid.

Bacon and Lentil Soup with Herbs

Versatile and deeply satisfying, this bacon and lentil soup combines smoky, savory flavors with hearty texture. We’ll build layers of flavor methodically, starting with rendered bacon fat as our cooking base. Follow each step carefully for a perfectly balanced, comforting bowl.

Ingredients

For the base:
6 slices thick-cut bacon, chopped
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced

For the soup:
1 cup brown lentils, rinsed
6 cups chicken broth
1 bay leaf
1 tsp dried thyme
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

Instructions

1. Place chopped bacon in a large pot over medium heat and cook for 8-10 minutes until crispy and fat has rendered.
2. Remove bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the pot.
3. Add diced onion, carrots, and celery to the hot bacon fat and cook for 6-8 minutes until vegetables have softened.
4. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Add rinsed lentils to the pot and stir to coat them in the vegetable mixture.
6. Pour in 6 cups of chicken broth and add bay leaf, dried thyme, and black pepper.
7. Bring the soup to a boil over high heat, then reduce to a simmer and cook uncovered for 35-40 minutes until lentils are tender.
8. Remove the bay leaf and stir in the reserved cooked bacon and fresh parsley.
9. Let the soup rest for 5 minutes off the heat before serving to allow flavors to meld.

Perfectly textured with tender lentils and crisp bacon bits, this soup offers a rich, smoky depth balanced by fresh herbal notes. Pour it into hollowed bread bowls for an edible container, or top with a dollop of sour cream for extra creaminess. The lentils continue absorbing liquid as it sits, making leftovers even thicker and more flavorful the next day.

Sausage and Red Lentil Soup

Crafting a comforting soup doesn’t require professional skills, just good ingredients and patient simmering. This sausage and red lentil soup builds layers of flavor through simple techniques that anyone can master, resulting in a hearty meal perfect for chilly evenings.

Ingredients

– For the base: 1 tbsp olive oil, 1 lb Italian sausage (casings removed), 1 medium yellow onion (diced), 2 carrots (peeled and diced), 2 celery stalks (diced), 3 garlic cloves (minced)
– For simmering: 1 cup red lentils (rinsed), 6 cups chicken broth, 1 (14.5 oz) can diced tomatoes (undrained), 1 tsp dried oregano, 1/2 tsp black pepper
– For finishing: 2 cups fresh spinach, 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 lb Italian sausage and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon until browned.
3. Add diced onion, carrots, and celery, cooking for 5 minutes until vegetables soften slightly.
4. Stir in minced garlic and cook for 1 minute until fragrant. Tip: Don’t let garlic brown or it will turn bitter.
5. Pour in 1 cup rinsed red lentils, 6 cups chicken broth, canned tomatoes with their juice, 1 tsp oregano, and 1/2 tsp black pepper.
6. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender. Tip: Skim off any foam that forms during the first 10 minutes of simmering for clearer broth.
7. Stir in 2 cups fresh spinach and 1 tbsp lemon juice, cooking for 2 minutes until spinach wilts. Tip: The lemon juice brightens all the flavors, so don’t skip this final step.

Warm and satisfying, this soup achieves a perfect balance between the creamy lentils and hearty sausage crumbles. The spinach adds fresh contrast while the lemon provides subtle brightness that cuts through the richness. Serve it with crusty bread for dipping or top with grated Parmesan for extra savory depth.

Chicken and Green Lentil Soup

Homespun comfort food doesn’t get much better than this nourishing chicken and green lentil soup, which combines simple ingredients into a deeply satisfying meal that’s perfect for chilly evenings. Let me walk you through each step methodically so you can create this wholesome dish with confidence, even if you’re new to soup-making.

Ingredients

For Browning the Chicken

– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 tsp kosher salt

For the Aromatics and Vegetables

– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced

For the Soup Base

– 1 cup green lentils, rinsed
– 6 cups chicken broth
– 1 bay leaf
– 1 tsp dried thyme
– ½ tsp black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat 1 pound of chicken thigh pieces completely dry with paper towels to ensure proper browning.
3. Add chicken pieces to the hot oil in a single layer, working in batches if necessary to avoid crowding.
4. Cook chicken for 4-5 minutes per side until golden brown, then transfer to a clean plate.
5. Add diced onion, carrots, and celery to the same pot, scraping up any browned bits from the bottom.
6. Cook vegetables for 6-8 minutes, stirring occasionally, until onions become translucent.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Return the browned chicken and any accumulated juices to the pot.
9. Add 1 cup of rinsed green lentils, 6 cups of chicken broth, 1 bay leaf, 1 teaspoon of dried thyme, and ½ teaspoon of black pepper.
10. Bring the soup to a boil over high heat, then immediately reduce to a gentle simmer.
11. Cover the pot and simmer for 35-40 minutes until lentils are tender but still hold their shape.
12. Remove the bay leaf and discard it before serving.

Rich with tender chicken and earthy lentils, this soup develops a wonderful creamy texture as the lentils break down slightly during cooking. The combination creates a deeply satisfying bowl that’s equally delicious when served with crusty bread for dipping or topped with a sprinkle of fresh parsley for brightness.

Pork and Black Lentil Soup

You’ll find this pork and black lentil soup to be the perfect comforting meal for crisp autumn evenings. Let’s walk through each step together to create a deeply flavorful, satisfying soup that will warm you from the inside out.

Ingredients

For Browning the Pork

– 1 lb pork shoulder, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt

For the Aromatics

– 1 medium yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced

For the Soup Base

– 6 cups chicken broth
– 1 cup black lentils, rinsed
– 1 bay leaf
– 1 tsp dried thyme
– 1/2 tsp black pepper

For Finishing

– 2 tbsp fresh parsley, chopped
– 1 tbsp lemon juice

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat 1 lb pork shoulder cubes completely dry with paper towels and season with 1 tsp salt.
3. Add pork to the hot oil in a single layer, working in batches if needed to avoid crowding.
4. Brown pork for 3-4 minutes per side until deep golden brown, then transfer to a plate.
5. Add diced onion, carrots, and celery to the same pot and cook for 6-8 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in 6 cups chicken broth, scraping up any browned bits from the bottom of the pot.
8. Return browned pork to the pot along with any accumulated juices.
9. Add 1 cup rinsed black lentils, 1 bay leaf, 1 tsp dried thyme, and 1/2 tsp black pepper.
10. Bring to a boil, then reduce heat to maintain a gentle simmer.
11. Cover and simmer for 45 minutes until lentils are tender and pork shreds easily with a fork.
12. Remove bay leaf and discard.
13. Stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice.
14. Let soup rest off heat for 5 minutes before serving.
Using both the fond from browning the pork and the natural thickening power of black lentils creates a remarkably rich broth without needing any additional thickeners. The finished soup has a wonderful contrast between the tender shredded pork and the firm yet creamy lentils, with the lemon juice cutting through the richness perfectly. Uncover bowls of this hearty soup with crusty bread for dipping, or for a complete meal, serve it over cooked rice to soak up every last drop of the flavorful broth.

Turkey and Lentil Soup with Spinach

Gently simmering a pot of turkey and lentil soup transforms simple ingredients into a nourishing meal that warms you from the inside out. This methodical approach ensures even a beginner cook can achieve a perfectly balanced soup with tender turkey, creamy lentils, and vibrant spinach in every spoonful.

Ingredients

For Browning the Turkey and Aromatics
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 medium yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced

For the Soup Base
– 6 cups chicken broth
– 1 cup brown lentils, rinsed
– 1 tsp dried thyme
– 1 bay leaf

For Finishing
– 4 cups fresh spinach
– 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat for 1 minute until shimmering.
2. Add 1 lb ground turkey and cook for 5 minutes, breaking it apart with a spoon until no pink remains.
3. Stir in diced onion, carrots, and celery, cooking for 4 minutes until vegetables begin to soften.
4. Add minced garlic and cook for 1 minute until fragrant. Tip: Don’t let garlic brown or it will turn bitter.
5. Pour in 6 cups chicken broth, scraping the bottom of the pot to release any browned bits.
6. Add 1 cup rinsed lentils, 1 tsp dried thyme, and 1 bay leaf to the pot.
7. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
8. Cover and simmer for 30 minutes until lentils are tender but not mushy. Tip: Check lentils at 25 minutes – they should be soft but still hold their shape.
9. Remove the bay leaf and discard it.
10. Stir in 4 cups fresh spinach and cook for 2 minutes until wilted.
11. Turn off heat and stir in 1 tbsp lemon juice. Tip: Adding lemon juice at the end brightens all the flavors.

Keeping this soup simple allows the earthy lentils and savory turkey to shine through, creating a satisfying texture that’s both creamy and substantial. The fresh spinach adds a pop of color and subtle bitterness that balances the rich broth perfectly. For a creative twist, serve it topped with a dollop of Greek yogurt and crusty bread for dipping.

Ham and Split Lentil Soup

Humble yet deeply satisfying, this ham and split lentil soup transforms simple ingredients into a nourishing meal that warms you from the inside out. Following these straightforward steps will yield a perfectly balanced soup with rich flavors and comforting textures that even novice cooks can master.

Ingredients

– For the base: 1 tbsp olive oil, 1 medium yellow onion (diced), 2 carrots (peeled and diced), 2 celery stalks (diced), 2 cloves garlic (minced)
– For the soup: 1 cup dried split lentils (rinsed), 6 cups chicken broth, 1 bay leaf, 1 tsp dried thyme
– For finishing: 2 cups diced cooked ham, 1 tbsp fresh lemon juice, ¼ cup chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, carrots, and celery, then cook for 8 minutes until vegetables have softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add rinsed split lentils, 6 cups chicken broth, 1 bay leaf, and 1 tsp dried thyme to the pot.
5. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
6. Cover the pot and simmer for 30 minutes until lentils are tender but not mushy.
7. Stir in 2 cups diced cooked ham and continue simmering for 10 minutes to heat through.
8. Remove the pot from heat and discard the bay leaf.
9. Stir in 1 tbsp fresh lemon juice and ¼ cup chopped fresh parsley.

Meticulously cooked lentils create a velvety base that contrasts beautifully with the salty ham pieces, while the lemon juice brightens the entire dish. Serve this soup with crusty bread for dipping, or for a heartier meal, stir in a handful of spinach during the last 5 minutes of cooking to add vibrant color and extra nutrients.

Ground Beef and Lentil Chili

Ready to master a hearty, budget-friendly chili that delivers big flavor with minimal effort? This ground beef and lentil version builds layers of depth through simple, methodical steps that guarantee perfect results every time. Let’s walk through each stage together, focusing on technique to develop that rich, comforting chili flavor you crave.

Ingredients

For the base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 pound ground beef (80/20 blend)

For seasoning and liquid:
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 (15-ounce) can diced tomatoes, undrained
– 4 cups beef broth
– 1 cup brown lentils, rinsed

For finishing:
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 teaspoon salt

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 pound ground beef, breaking it apart with a wooden spoon, and cook for 6-8 minutes until no pink remains.
5. Sprinkle 2 tablespoons chili powder, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika over the beef mixture.
6. Cook the spices with the beef for 1 minute to toast them, releasing their full flavor potential.
7. Pour in 1 can undrained diced tomatoes and 4 cups beef broth, scraping the bottom to incorporate any browned bits.
8. Add 1 cup rinsed brown lentils and bring the mixture to a boil over high heat.
9. Reduce heat to low, cover the pot, and simmer for 25 minutes until lentils are tender but still hold their shape.
10. Stir in 1 can drained kidney beans and 1 teaspoon salt, then simmer uncovered for 10 minutes to thicken slightly.

This chili achieves a wonderfully thick, spoon-coating texture where the lentils melt into the broth while the beans provide pleasant bites. The ground beef contributes savory depth that balances beautifully with the smoky chili spices. For a creative twist, try serving it over baked potatoes or topping with crushed tortilla chips for added crunch.

Duck and French Lentil Soup

Unquestionably comforting and deeply flavorful, this duck and French lentil soup transforms humble ingredients into an elegant meal. Understanding the methodical process will help you achieve perfectly tender duck and lentils that hold their shape beautifully. Using this step-by-step approach ensures even beginner cooks can master this sophisticated soup.

Ingredients

For the duck preparation:
– 2 duck legs (about 1.5 pounds)
– 1 tablespoon olive oil
– 1 teaspoon kosher salt

For the vegetable base:
– 1 large yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced

For the soup:
– 1 cup French green lentils
– 6 cups chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper

For finishing:
– 2 tablespoons chopped fresh parsley

Instructions

1. Pat the duck legs completely dry with paper towels and season both sides with 1 teaspoon kosher salt.
2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place duck legs skin-side down in the hot oil and cook for 8 minutes until the skin is golden brown and crispy.
4. Flip the duck legs and cook for 3 minutes on the other side until lightly browned.
5. Transfer the duck legs to a plate, leaving the rendered duck fat in the pot.
6. Add the diced onion, carrots, and celery to the hot duck fat and cook for 7 minutes, stirring occasionally, until vegetables have softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Pour in 6 cups chicken broth, scraping any browned bits from the bottom of the pot.
9. Add 1 cup French green lentils, 2 bay leaves, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper to the pot.
10. Return the duck legs to the pot, submerging them in the liquid.
11. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
12. Cover the pot and simmer for 45 minutes until the lentils are tender but still hold their shape.
13. Remove the duck legs from the soup and let them cool for 5 minutes until safe to handle.
14. Shred the duck meat from the bones, discarding the skin and bones.
15. Return the shredded duck meat to the soup and stir to combine.
16. Stir in 2 tablespoons chopped fresh parsley just before serving.

Outstanding in both texture and depth, this soup features tender lentils that maintain their structure against the rich, shredded duck. The rendered duck fat creates an incredibly silky broth that coats each spoonful beautifully. Consider serving this elegant soup in shallow bowls with crusty bread for dipping into the flavorful broth.

Chorizo and Brown Lentil Soup

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Here’s a comforting soup that builds flavor methodically, perfect for chilly evenings. We’ll start by browning the chorizo to release its oils, then build layers with vegetables before simmering the lentils to tender perfection.

Ingredients

For Browning and Base

• 1 lb raw Mexican chorizo, casings removed
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced

For Simmering

• 1 cup brown lentils, rinsed
• 6 cups chicken broth
• 1 tsp smoked paprika
• 1 bay leaf

For Finishing

• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add 1 tablespoon olive oil and swirl to coat the bottom.
3. Add 1 pound raw Mexican chorizo, breaking it into small crumbles with a wooden spoon.
4. Cook chorizo for 5-7 minutes until browned and fat has rendered.
5. Use a slotted spoon to transfer chorizo to a plate, leaving 2 tablespoons of fat in the pot.
6. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot.
7. Sauté vegetables for 6-8 minutes until softened and onions are translucent.
8. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
9. Tip: Don’t let garlic brown or it will turn bitter.
10. Return the browned chorizo to the pot.
11. Add 1 cup rinsed brown lentils, 6 cups chicken broth, 1 teaspoon smoked paprika, and 1 bay leaf.
12. Bring to a boil over high heat.
13. Reduce heat to low, cover, and simmer for 35-40 minutes.
14. Tip: Lentils are done when tender but not mushy – test one after 35 minutes.
15. Remove the pot from heat and discard the bay leaf.
16. Stir in 2 tablespoons fresh lime juice.
17. Tip: The acid brightens all the flavors – don’t skip this step.
18. Ladle soup into bowls and garnish with 1/4 cup chopped fresh cilantro.

Just ladled into bowls, this soup delivers a hearty texture with firm lentils and rich chorizo crumbles throughout. The smoked paprika adds depth while lime juice cuts through the richness beautifully. For a creative twist, serve it over cooked rice or with warm cornbread for dipping into the savory broth.

Venison and Lentil Soup with Parley

You’ve probably found yourself with some venison and wondered how to transform it into a comforting, hearty meal that doesn’t require advanced culinary skills. Yearning for something both nourishing and straightforward, this venison and lentil soup with parsley delivers deep flavor through simple, methodical steps. Let’s walk through this recipe together, building layers of taste from the ground up.

Ingredients

For Browning the Venison:
– 1 lb venison stew meat, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper

For Sautéing Vegetables:
– 1 medium yellow onion, diced
– 2 carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, sliced
– 3 garlic cloves, minced

For Simmering the Soup:
– 6 cups beef broth
– 1 cup brown lentils, rinsed
– 1 bay leaf
– 1 tsp dried thyme

For Finishing:
– ¼ cup fresh parsley, chopped

Instructions

1. Pat the venison cubes completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers.
3. Season the venison with 1 teaspoon salt and ½ teaspoon black pepper.
4. Arrange the venison in a single layer in the hot oil, working in batches if necessary to avoid crowding.
5. Sear the venison for 3-4 minutes per side until deeply browned on all surfaces.
6. Transfer the browned venison to a clean plate using tongs.
7. Add the diced onion to the same pot and cook for 4 minutes until translucent.
8. Stir in the sliced carrots and celery and cook for another 3 minutes.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Pour in 6 cups of beef broth, scraping the bottom of the pot to release any browned bits.
11. Return the seared venison and any accumulated juices to the pot.
12. Add 1 cup of rinsed brown lentils, 1 bay leaf, and 1 teaspoon dried thyme.
13. Bring the soup to a boil over high heat, then immediately reduce to a gentle simmer.
14. Cover the pot and simmer for 45 minutes until the lentils are tender and the venison is fork-tender.
15. Remove the bay leaf and discard it.
16. Stir in ¼ cup of fresh chopped parsley just before serving.

When you ladle this soup into bowls, you’ll notice the tender venison practically falls apart while the lentils maintain their shape, creating a satisfying textural contrast. Warm, earthy flavors from the venison and lentils are brightened by the fresh parsley, making this soup feel both rustic and refined. Consider serving it with crusty bread for dipping or topping with a dollop of sour cream for extra richness.

Italian Meatball Lentil Soup

Just imagine coming home to a steaming bowl of this hearty Italian Meatball Lentil Soup after a long day. Join me as we walk through each simple step to create this comforting classic that’s perfect for beginner cooks. You’ll be amazed at how easily these flavors come together.

Ingredients

For the Meatballs

• 1 lb ground beef (85% lean)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Soup Base

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 bay leaf
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine all meatball ingredients in a large bowl, mixing gently with your hands until just combined.
3. Form the mixture into 1-inch meatballs, placing them on the prepared baking sheet about 1 inch apart.
4. Bake the meatballs for 15 minutes at 400°F until lightly browned and cooked through.
5. While meatballs bake, heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat.
6. Add diced onion, carrots, and celery to the pot, cooking for 8 minutes until vegetables soften.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Tip: Don’t let the garlic brown, as it can turn bitter.
9. Pour in 6 cups chicken broth, scraping any browned bits from the bottom of the pot.
10. Add rinsed lentils, diced tomatoes with their juices, bay leaf, dried basil, 1/2 tsp salt, and 1/4 tsp black pepper.
11. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
12. Cover and simmer for 25 minutes until lentils are tender but not mushy.
13. Tip: Check lentils at 20 minutes – they should be soft but still hold their shape.
14. Remove the baked meatballs from the oven and add them directly to the simmering soup.
15. Stir in 2 cups fresh spinach and cook for 3 minutes until wilted.
16. Remove the bay leaf and discard it.
17. Tip: For even more flavor, let the soup rest for 10 minutes off the heat before serving.
18. Ladle the soup into bowls and garnish with 2 tbsp chopped fresh parsley.

But the real magic happens when you taste that first spoonful – the tender meatballs contrast beautifully with the creamy lentils in a rich, tomato-infused broth. Brighten up each bowl with an extra sprinkle of Parmesan cheese, or serve it alongside crusty bread for dipping into every last drop of that savory liquid. This soup only gets better the next day as the flavors continue to meld together.

Conclusion

Ready to warm your kitchen and bellies? These 26 hearty lentil soup recipes with meat variations offer endless comfort and flavor. Whether you’re craving classic beef or adventurous sausage blends, there’s a perfect bowl waiting for you. Try one this week, leave a comment with your favorite, and share this roundup on Pinterest to spread the cozy vibes!