1-Pot Tuscan-Style Beef & Lentil Soup

This recipe changed my life lol. I do double beans (it does end up more of a stew with double beans + I’m too lazy to measure the chicken stock (I’m no baker for certain)) but it’s a 10/10. I’m newer to the “cook to enjoy” thing and this recipe is now a staple for me. Thank you so so much! This recipe has been a wonderful introduction to your fantastic website <3 peace and love on planet earth with some good soup

Excellent! I used bison steaks and cooked on grill and then cut them into small pieces before adding them in. I like it as a Tuscan style light soup. So so so delicious!

Very hearty and delicious. I used more broth, added celery and carrots. I followed the advice for 1/2 cup dried lentils, but would use more next time. Forgot they were in there somewhere haha. Thank you for the delicious recipe!

Delicious! And so full of flavor!!Perfect on cold snowy day.

Trying to make soup once a week this winter! Did your chicken noodle last week and this week was this Tuscan Ground Beef delicious-ness! It was all things cozy, hearty, and satisfying. Topped it with your garlicy homemade croutons. My husband LOVED it. Thanks again for another great recipe.

Just made this with venison, added celery and goat cheese on top. Superb!

Delicious! I used a small white bean (Marcella from Rancho Gordo, cooked from dry) which worked beautifully. This came together quickly and was enjoyed for several days.

Tastes good! Used leftover top sirloin roast and beet greens from the garden. I could have used garden escarole but needed the beets for a salad, but this soup has a very good flavor!

I made this tonight, I’m dubious of lentils and quick meals. I gave my wife a choice of three recipes, she chose this. I doubled it because I like leftovers if it’s good which is risky…I used dry red lentils cuz I love Turkish red lentil soup, but honestly other than adding some extra tomato paste because I had to add extra broth because I used dry red lentils and a tablespoon of Italian seasoning. It rocked. It was amazing before I added the kale. It was amazing after the kale but I’m a carnivore and the kale was my first time, My wife loved it, I wish I would have not added kale or used spinach. But I love all you flat toothed beings out there. So. If using dry red lentils on a single recipe, 1/2 cup next time doubling it, 1/2 cup dry red lentils and one 15 oz can cannelloni beans per my wifes suggestion, delicious, great recipe, first time here and I loved it.. also, for all those out there angry about meat, come here and raise your food, love it, feed it, and thank God for it when you sustain your family. Teach me how to better feed my children not scold them because they don’t like sushi.

Amazing recipe! Will become a staple this fall & winter. I was looking for a recipe to use up some mixed lentils from the back of the cupboard, and this one caught my eye. I used thinly sliced Denver steak, as that’s what I had on hand, doubled the amount of lentils (used 200g dry) and halved the amount of meat. I didn’t have tomato paste, but used some sad wrinkly cherry tomatoes, which in this soup added some nice texture. Overall, a hit – finished it all in one sitting between three people. you can always count on the minimalist baker!!

My boyfriend and I loved it! We dipped some fresh ciabatta in it. It will be a staple during fall and winter for sure. Thanks for the great recipe. Greetings from Germany!

One of my favorite soups to make! Now that the fall season has officially arrived, of course this recipe was one of my first go-to’s. It’s so simple yet so flavorful! I subbed the lentils for canned beans, and it’s still very delicious and hearty. And very filling! I make the full 6-serving recipe for my partner and I, and the large stockpot of soup barely lasts us two days! (Because we can’t stop eating it.) It’s that good.

My favourite soup of all time, I always keep jars of this frozen in the freezer. I’ve tweaked it a little; I add diced red capsicum (bell pepper US?) to the onion, I use Osso Bucco for the meat which creates a meaty broth from the bones and add water instead of stock. I also use dried red lentils straight into the soup amd serve with yogurt if I have it. This will be a recipe i’m remembered for, I never get sick of serving this one up, thank you MB!

This is my favorite soup, I make it literally each week! I made it for my family and they also all loved it. Thank you!

Wonderful recipe, flavors were pleasurable. I swapped out beef for Beyond Meat and I added a dash of smoked paprika after the first tasting. I’m not sure the calorie count is all that accurate as 1 lb of ground beef is nearly all of what you had listed. Pending review from the hubby this will be one of the fall dishes I look forward to making and eating.

Very nutritious! I added carrots to my dish and I used dry green lentils which worked very well, but they would need soaking the night before. I also added an extra can of tomatoes and some more water to the leftover to expand the portion. Recommended for winter alternative to soup!

This has become one of my staple soups since I found this recipe – nourishing and great for winter!

Absolutely delicious! I made this using ground bison and 115g dry red lentils. So flavorful and simple to make! Will absolutely make again.

Such a tasty soup and perfect for a cold winter day! I used impossible beef as a substitute, and it worked great. I also ended up adding about double the amount of tomato paste because I wanted more of a tomato base flavor. I will definitely be making this again!

So flavorful and delicious. Super easy one pot meal!

Lovely, easy recipe! Plenty of protein and iron in this one too. I made up a big batch of this soup for lunch and have been enjoying it daily :) Thank you for the meal inspiration!

This is so good. I used 1 lb of dried lentils, added extra no beef beef bullion. Even my mom loved it. My husband said “lovely”, not a word I’ve heard him used to discribe anything other than me! So easy and fast to get on the table.
Thank you
Trina

We had to make some changes because of lack of certain ingredients and it was delicious!!! We used:

Better Than Boullion garlic base for the broth

1 tbsp gochujang instead of 3 tbsp tomato paste

crushed tomatoes instead of diced

Gochugaru flakes for the red pepper flakes

Impossible ground beef for the meat

Borlotti beans for the lentils

Maybe 3 cups kale instead of 4

2 tbsp Italian seasoning for the basil and oregano

The gochujang and garlic base added really good flavors to it, would def recommend.

I made this for my boyfriend (he’s a carnivore) and he loved it. Most soups don’t fill him up but this was nice and hearty!

I make this all the time now; my husband requests this. Thanks for providing a quick, easy and delicious staple.

This turned out great! I used beef, chicken broth, and added a little turmeric. I did not use oregano (ran out and didn’t realize).
Thanks for the recipe!

Thank you, Dana! I made a veggie version with veggie ground round (even the Mexican one, as that was all I had on hand); I also used dry lentils but cooked it longer. I made this veggie version in tandem with the beef version for my husband. We both loved the soups. If only my kids would try it… Their loss! Great recipe.

This was delicious! I happened to have both kale and beef broth in the fridge that needed to be used, so this was perfect. Really enjoying the addition of recipes that include meat! Thanks, Dana!

This recipe is great if you have kale in the fridge that needs to be eaten. I made this recipe vegetarian by adding Morningstar grillers crumbles.

Hi Dana, just want to thank you for yet another fool proof recipe! Amazing flavour and so easy to make! Perfect comfort food. Hope you are and your loved ones are staying safe and well x

So easy and really delicious, made it in less than 30 minutes. I used lentils and alot of Kale, and topped with my homemade croutons.

This was so easy! I made it without the meat and used veggie broth, double the beans (half lentils/half cannellini) and tuscan kale. This will definitely end up part of the regular routine–especially when time and energy is limited but we still want great flavor.

Super yummy as always. I used garbonzo beans.

Instead of beef, I used vegan ground and white beans and I added an extra half a cup of red wine to the broth and cooked out the alcohol. All I can say is, WOW! This soup is the ultimate “cold weather” comfort food that you sip on when it is snowing outdoors and you’re too tired to may anything that is too labour intensive. This recipe is quick and easy and reminds me a lot of the soups and stews I grew up on. I double batched this recipe and put half in the freezer for later. Definitely recommend!

Amazing recipe the whole family loved–I forgot to add the kale and it was still delicious. Super easy too.

I made this last week TWICE because my partner and our 6&8 year old children and I LOVED it. I hadn’t had meat in a long time but just had a taste and couldn’t stop eating it. Also, my children devoured it and had seconds and did not complain about the Kale (I couldn’t get them to eat Kale until now). They all asked me to make it again but I only had ground chicken so I made it with ground chicken instead of beef the second time around and it tasted different but AGAIN it was super yummy! So easy and so tasty!

Made this with the vegan Beyond Beef hamburger meat, a full cup of dry lentils, and a 28-oz can of tomatoes (wanted extra liquid with the lentils, and I love tomatoes) and it’s AMAZING. For those interested in an Instant Pot adaptation, with the dry lentils and the above modifications, 8 minutes at high pressure, 15 min natural release, and then quick release worked perfectly.

Made once with lentils and grass fed beef, and fresh spinach, and it was outstanding!!!

Made next time with white beans, 1/2 italian sausage(crumbled) and 1/2 grass fed beef, and kale, and outstanding again!!! Different, but delicious!

What an easy, adaptable soup! Thanks for sharing. The family loves it!

This soup is FANTASTIC and so easy to make. Thank you so much!!!

This was incredible! Very rich in flavor and filling! First time adding lentils to a soup and now I’m hooked! Thank you!

This was exceptional! I am a big soup person, and I can see myself making this again and again.
Overall, I have to say, I love your recipes! I find myself coming here often for inspiration.

So, so good! Super quick and easy to make, thanks for the easy instructions. This will be on constant rotation at our house, it’s the perfect soup. I subbed the lentils/beans for lentil pasta (cooked separate) and it was perfect! Thanks <3

I’m sick and I can taste again!! This recipe tastes amazing.

Made this and it’s very good and comforting on a cold day. And tastes better the next day. Loved how the lentils added so much heartiness and goodness to the soup. So easy and it’s in one pot!

This is on repeat this winter. It’s delicious, hearty, and makes enough for two nights of dinner at my house. It’s really versatile too. I’ve added in a bunch of other veggies (mushrooms, peas) and white beans when I’ve run out of lentils. It also freezes beautifully. One of the best soups I’ve made. Thanks, Dana!!

Just tried this soup even though I didn’t have exactly every ingredient on hand and it turned out amazing! Tried with dried red lentils and white beans, put dried herbes de Provence instead of basil and oregano and oh my it was soooo hearty and good!

For me this was perfect as written. Really easy and so so good. Already looking forward to making it again.

Excellent soup! I used white beans and Beyond Meat veggie ground beef to veganize it. I served it w brown rice too. Delicious!

Delicious and so fast and easy to make. This will be a regular.

Made vegan version and substituted spinach for kale and used 2-2 1/2cups cooked lentils. Delicious and I’m adding to meal rotation.
Thank you for a great recipe!

Delicious! We made this tonight with ground lamb and half the amount of broth (veggie) to make it more stew-like, but followed the rest of the recipe as written. It was quick, easy and so satisfying! This will be a go-to recipe from now on.

Great work and thanks for sharing!

We loved this soup! I made it as written, but instead of using lentils, I added one can of canneli beans and one can of pinto beans! Easy and delicious winter soup, thank you!

I’ve been following for a while on Instagram but this is the first recipe I made. So yummy! I used ground turkey and dried lentils (cuz it’s what I had). I also added about a cup of cooked brown rice with the kale to make the lentils a “complete protein”. Very, very tasty! My husband doesn’t typically like “healthier” options but he loved this. Thanks so much!

I made this last night for dinner and it was so delicious! I used white beans and soy chorizo in place of lentils and beef.

This was great! My family loved it! I used Bison from the farmer’s market.

I used a cup of dry lentils and two 15-oz cans of white beans and was very happy with the result — it’s not quite stew-like, but definitely nice and hearty. Came together nice and fast and tastes great!

This soup was so delicious! We used bison and pre-steamed lentils from TJs (because weeknight food prep means easy) and it has been feeding us for the last 3 days. Would definitely make again!

Really delicious! Certainly impressed the flatmates! It was easy to double as well so now I’ve sorted my lunches out for a while. Thanks!

Loved this I used spicy sausage And white beans Thanks for sharing

This was very good—the whole family loved it, and it was quick and easy to make. Thanks!

Delicious. I added 2 T of coconut sugar near end to cut acidity of tomatoes a bit and it added depth. I cooked dried lentils first, while chopping onions, etc. Added them at appropriate time.

Meal prepped this beautiful soup tonight and it came out amazing! I didn’t use beef- I subbed it for ground Beyond meat. Texture was still “meaty” and flavorful. Will definitely be adding this to our meal-prep rotation!

Super tasty! Swapped the real beef for Beyond Beef & northern beans. Solid, quick meal prep choice.