One-Pot Spicy Beef Lentils (Printable)

Tender beef and lentils with a spicy kick cooked together in one pot for an easy, hearty dish.

# What You Need:

→ Meats

01 - 1.1 lb beef stew meat, cut into 3/4-inch cubes

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes with juices

→ Legumes

08 - 1 cup dried brown or green lentils, rinsed

→ Spices & Seasonings

09 - 1 1/2 teaspoons ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/2 to 1 teaspoon chili flakes, adjusted to taste
13 - 1 teaspoon dried oregano
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste

→ Liquids

16 - 6 cups beef or vegetable broth
17 - 2 tablespoons olive oil

→ Optional Garnishes

18 - Fresh cilantro or parsley, chopped
19 - Lemon wedges

# How-To:

01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, celery, and red bell pepper. Cook, stirring occasionally, until softened, approximately 5 to 7 minutes.
03 - Stir in garlic, ground cumin, smoked paprika, ground coriander, chili flakes, and dried oregano. Cook for 1 minute until fragrant.
04 - Return the seared beef to the pot. Add diced tomatoes with juices, rinsed lentils, bay leaf, and broth. Stir to combine evenly.
05 - Bring mixture to a boil, then reduce heat to low and cover. Simmer gently for 50 to 60 minutes, stirring occasionally, until beef and lentils are tender.
06 - Remove bay leaf. Season with salt and freshly ground black pepper to taste.
07 - Ladle into bowls and garnish with chopped cilantro or parsley and a squeeze of lemon if desired.

# Insider Tips:

01 -
  • Everything cooks in one pot, so cleanup is practically nonexistent.
  • The beef gets meltingly tender while the lentils soak up all the spiced broth.
  • You can dial the heat up or down depending on who's at the table.
  • It tastes even better the next day, which means leftovers are a gift.
02 -
  • Don't rush the searing step, a good crust on the beef adds so much flavor to the final soup.
  • If the soup gets too thick as it simmers, add a splash more broth or water to loosen it up.
  • Taste before you salt, especially if you're using store-bought broth which can already be salty.
03 -
  • If you like serious heat, throw in a chopped jalapeño with the vegetables or add an extra half teaspoon of chili flakes.
  • Browning the beef in batches prevents crowding and ensures every piece gets a proper sear.
  • A squeeze of lemon at the end brightens everything and makes the spices pop even more.
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