If you’re looking for a hearty, 1-pot meal to warm up with this winter, this is it.
I recently got an intense craving for a meaty, tomatoey soup with lentils and greens and had to have it. This was the (incredibly delicious) result.
We hope you love it as much as we do. It’s been on repeat in our kitchen for the last several months! Let us show you how easily it comes together.
This 1-pot soup starts with sautéing onion and garlic. Red pepper flake adds a little heat, which is optional but recommended.
Next comes the meat. We’ve tested this recipe with lean ground beef, bison, and even some nice quality pork sausage, and all worked well. Our favorites, however, are beef and bison (vegan options below, too).
Next comes tomato paste for rich tomato flavor, then diced tomatoes and broth. We opted to add both dried basil and oregano for plenty of Italian-inspired notes.
Lastly, lentils and kale are stirred in for some added plant protein and fiber.
How to Modify
- The recipe is written to include beef or bison. However, if vegan or vegetarian, feel free to omit the meat and double up on lentils or beans of choice.
- In addition to lentils, we also tested this soup with white beans and thoroughly enjoyed it! Other kinds of lentils (such as red lentils) would also work well.
- We opted for kale, but could also see other sturdy greens, such as collard greens, working well.
We hope you LOVE this soup! It’s:
- Hearty
- Flavorful
- Quick & easy to make
- Comforting
- Customizable
- & Seriously delicious
This would make the perfect quick, hearty weeknight meal. Top with our go-to Cashew Parmesan for the ultimate cozy dish!
This recipe is also ideal for meal prep as it reheats beautifully throughout the week and freezes well!
More Cozy Soups
- 1-Pot Vegan Minestrone (GF)
- 1-Pot Chicken, White Bean, & Kale Soup
- 1-Pot Pumpkin & Black Bean Soup
- Creamy Roasted Red Pepper & Tomato Soup
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
1-Pot Tuscan-Style Beef & Lentil Soup
Ingredients
SOUP
- 1-2 Tbsp neutral oil (such as avocado oil)
- 1/2 large white or yellow onion, diced
- 1/2 tsp each sea salt and black pepper, DIVIDED plus more to taste
- 6 cloves garlic, minced
- 1/4 tsp red pepper flake (omit for less heat)
- 1 lb. ground beef or bison (grass-fed, organic, pasture-raised whenever possible // if vegan, omit and double amount of beans listed below)
- 3 Tbsp tomato paste (plus more to taste)
- 1 15-oz can diced tomatoes (with salt, add with juices)
- 1 quart chicken broth (or sub beef // sub vegetable broth if vegan // 1 quart = 4 cups)
- 1 Tbsp dried basil (or sub fresh to taste)
- 1 Tbsp dried oregano (or sub fresh to taste)
- 1 15-oz can white beans or lentils*, slightly drained (double amount if making vegan)
- 4 cups kale (or other sturdy green), chopped
FOR SERVING optional
- Freshly minced parsley
- Vegan parmesan cheese
- Red pepper flake
Instructions
- Heat a large pot over medium heat. Once hot, add oil. Let heat 30 seconds. Then add onion and a healthy pinch each salt and pepper and sauté until soft and translucent (~ 4 minutes), stirring frequently. Then add garlic and red pepper flake and sauté 1 minute more.
- Add beef or bison and use spoon to break into small pieces. Then season with another healthy pinch each salt and pepper. Stir and cook until meat is browned (~4-5 minutes).
- Add tomato paste and stir to combine. Then add diced tomatoes (with their juices), broth, dried basil, and dried oregano and stir. Add (drained) beans or lentils (both from canned*), season with another pinch salt and pepper, and stir.
- Once simmering, reduce heat to low, cover, and cook for about 10-15 minutes to allow the flavors to meld. Then taste and adjust flavor as needed, adding more red pepper flake for heat, tomato paste for tomato flavor / depth of flavor, salt and pepper to taste, or dried herbs to taste.
- Add kale and one final pinch each salt and pepper, then stir. Cover and cook for a few minutes more, or until kale is wilted and green.
- Serve hot as is, or garnish with fresh minced parsley, vegan parmesan cheese, and red pepper flake (all optional).
- Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until warmed through. Add more broth or water as needed to thin.
Video
Notes
*Nutrition information is a rough estimate calculated with avocado oil and grass-fed ground beef and without optional ingredients.
Andrea says
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Andrea! Thanks so much for the lovely review!
Viktoriya says
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!
Support @ Minimalist Baker says
Lovely! Thanks so much for sharing, Viktoriya! xo
Emily says
Delicious! And so full of flavor!!Perfect on cold snowy day.
Support @ Minimalist Baker says
We’re so glad you enjoyed the recipe, Emily. Thank you for sharing! xo
Sarah says
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.
Support @ Minimalist Baker says
We’re so glad you both enjoyed it, Sarah! Thanks so much for the lovely review. xo
MKB says
Just made this with venison, added celery and goat cheese on top. Superb!
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thank you for the lovely review and for sharing your modifications! xo
Anne says
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.
Support @ Minimalist Baker says
Amazing! We’re so glad you enjoyed it. Thank you for sharing, Anne! xo
Ron Malik says
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!
Support @ Minimalist Baker says
Amazing! Thanks so much for sharing, Ron!
Just another food lover says
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.
Lisa Gricius says
Is it necessary to drain the oil from the beef? I purchased 90 percent.
Support @ Minimalist Baker says
Not necessary!
Dana says
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!!
Support @ Minimalist Baker says
Aw, thank you for your kind words and lovely review, Dana! We’re so glad you enjoyed the recipe! Your modifications are so creative! xo
Sarah says
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!
Support @ Minimalist Baker says
We’re so glad you and your boyfriend enjoyed it, Sarah. Thanks so much for the lovely review! xo
Inaya Zuwena says
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.
Support @ Minimalist Baker says
Whoop! We’re so glad you and your partner are enjoying it, Inaya. Thank you for sharing! xo
Phaedra says
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!
Support @ Minimalist Baker says
Amazing! We’re so glad you enjoy it, Phaedra. Thank you for sharing! xo
Angela says
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!
Support @ Minimalist Baker says
Yay! So glad you all enjoy this recipe, Angela!
Peter St Jean says
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Peter! Thank you for sharing! We double checked the nutrition calculation and it looks correct to us for 6 servings. Perhaps you were calculating for fewer servings?
Sarah Stone says
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Sarah! Thank you for the lovely review and for sharing your modifications! xo
Maddie n says
This has become one of my staple soups since I found this recipe – nourishing and great for winter!
Support @ Minimalist Baker says
Wonderful! We’re so glad you enjoy it, Maddie. Thank you for sharing! xo
Kristen says
Absolutely delicious! I made this using ground bison and 115g dry red lentils. So flavorful and simple to make! Will absolutely make again.
Support @ Minimalist Baker says
Thank you as always for the lovely review, Kristen! We’re so glad you enjoyed the soup! xo
Landis says
Knocked it out of the park again. This will be a regular rotation in my clan.
Support @ Minimalist Baker says
Yay! Thanks, Landis!
Hannah says
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Hannah! Thanks so much for the lovely review and for sharing your modifications! xo
Lysa Price says
So flavorful and delicious. Super easy one pot meal!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Lysa! Thanks so much for the lovely review!
Noelle says
can this be made in the instapot? for how long?
Dana @ Minimalist Baker says
Yeah, I think you could saute the ingredients as recommend in the instant pot and then pressure cook on high for 12 minutes? Natural release for 5-10 minutes. Let us now how it goes if you try!
Meg says
I made it in the instant pot—very good! I cooked onions on the sautée function and deglazed with some red wine and used ground turkey for the protein. I did high pressure for 5 minutes and it came out perfect.
Support @ Minimalist Baker says
Yay! Thanks so much, Meg!
Nick says
Do I just add dry lentils? Will they soften up in the process of this recipe or do I need to cook them before putting into soup?
Support @ Minimalist Baker says
Hi Nick, Yes, you can add dry lentils, but you will need to increase cook time by ~15 minutes. Avoid adding kale until the lentils are done.
Summer Yule says
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Summer! Thanks so much for the lovely review!
Trina says
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
Support @ Minimalist Baker says
Whoop! We’re so glad everyone enjoyed it! Thanks so much for the lovely review, Trina!
Taylor says
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.
Support @ Minimalist Baker says
We’re so glad it turned out well with the modifications! Thanks for sharing, Taylor!
Nicol says
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!
Support @ Minimalist Baker says
We’re so glad you both enjoyed it! Thanks for sharing!
Kaitlin says
What could you use instead of meat or a meat substitute for vegan?
Support @ Minimalist Baker says
Hi Kaitlin, you can double up on lentils instead. Or maybe sub vegan sausage? Hope that helps!
Julia says
I make this all the time now; my husband requests this. Thanks for providing a quick, easy and delicious staple.
Support @ Minimalist Baker says
Yay! We’re so glad you both enjoy it, Julia! Thanks for sharing!
Elisabeth says
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!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Elisabeth! Thanks so much for sharing!
Lindsay says
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.
Support @ Minimalist Baker says
We’re so glad both versions turned out well! Thanks for sharing, Lindsay!
Genevieve Remark says
Made this with ground beyond beef and it came out AMAZING! The tomato and basil complement the beef so well, this is a hearty soup that will hit the spot any cold day! Thank you for the deliciousness as always!!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Genevieve. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kessia says
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!
Hannah says
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.
Esther says
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
Dana @ Minimalist Baker says
Wonderful! Thanks for sharing, Esther!
Laurie L Aguirre says
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.
Kate says
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.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Kate! Thanks for sharing!
Shelly says
Super yummy as always. I used garbonzo beans.
Dana @ Minimalist Baker says
Thanks, Shelly!
Flyingmartini says
Hi Dana. I’m going to veganize this today. Meat is gross. I could have sworn I saw crockpot instructions but couldn’t find them. How can this be done?
Dana @ Minimalist Baker says
Easy, omit the meat, double the lentils!
Flyingmartini says
Right, I will omit the meat…can this also be done in a crockpot? If so how long should it cook for?
Dana @ Minimalist Baker says
Yes! I’d think a few hours on low or 1 hour on high. It should stay on “warm” or “low” all day if you work.
Steph FC says
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!
Dana @ Minimalist Baker says
SMART! Thanks for sharing, Steph! We’ll have to try those swaps!
Alysia R says
I may be missing it on the page, but how large is each serving? (I.e. cup size?)
Thank you!
Support @ Minimalist Baker says
Hi Alysia, we don’t have an exact measurement, but would estimate about 2-3 cups per serving.
Emily says
Amazing recipe the whole family loved–I forgot to add the kale and it was still delicious. Super easy too.
Emily says
Oh, also used white beans instead of lentils and they were really yummy.
Eugenia says
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!
Alex says
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.
Support @ Minimalist Baker says
Thanks for sharing, Alex! We’re so glad you enjoyed it!
Flyingmartini says
I’m also vegan and am going to sub the meat ? with vegan crumbles.
Pete says
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!
Support @ Minimalist Baker says
We’re so glad you and your family enjoyed it, Pete! Thanks so much for the lovely review!
Bailey Jeffery says
This dish is heaven in a bowl. I’ve been making it every week for the past two months subbing the beef with ground turkey or chicken and I am always surprised how good it is.
Support @ Minimalist Baker says
Yay! Thanks so much, Bailey!
Sheila Paoli says
Thank you for your hard work and creativity that have provided me and my loved ones with many great meals.
There are, however, many meat cookbooks and websites available and as a longtime vegan-leaning vegetarian I want to put my support towards non-cruelty and non-meat efforts. I won’t be checking back in……..
Support @ Minimalist Baker says
Thanks for your support thus far! Wishing you all the best!
Eugenia says
This soup is FANTASTIC and so easy to make. Thank you so much!!!
Sarah Hoffman says
This was incredible! Very rich in flavor and filling! First time adding lentils to a soup and now I’m hooked! Thank you!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Sarah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Sarah says
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.
Uma says
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
Ariana Jade says
I’m sick and I can taste again!! This recipe tastes amazing.
Holly says
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!
Dana @ Minimalist Baker says
Wonderful! Thanks for sharing, Holly!
Emily Fedele says
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!!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Emily! Thanks for sharing!
Valérie says
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!
Support @ Minimalist Baker says
We’re so glad to hear it! Thanks for sharing!
Catherine says
For me this was perfect as written. Really easy and so so good. Already looking forward to making it again.
Dana @ Minimalist Baker says
Thanks for sharing, Catherine!
Leslie says
Excellent soup! I used white beans and Beyond Meat veggie ground beef to veganize it. I served it w brown rice too. Delicious!
Dana @ Minimalist Baker says
Wonderful! Thanks for sharing, Leslie!
Chavon says
Delicious and so fast and easy to make. This will be a regular.
Dana @ Minimalist Baker says
Whoop! Thanks for sharing, Chavon! We love it too ;D
Catherine says
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!
Dana @ Minimalist Baker says
Wonderful! Thanks for sharing, Catherine!
Shane says
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!
Rachel S. says
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!
Cya says
Girl, bye. I’m not here for this meat BS.
Dana @ Minimalist Baker says
Thanks for the support thus far!
Jahnavi says
Me too! I thought the whole site was vegetarian. It’s such a surprise to me :(
Shae Warren says
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!
Dana @ Minimalist Baker says
Thanks for sharing! SO, so kind!
Shari Gonzales says
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.
Dana @ Minimalist Baker says
Whoop! Thanks for sharing, Shari!
Beth M says
This was great! My family loved it! I used Bison from the farmer’s market.
Dana @ Minimalist Baker says
xo! Yay!
Robin says
Re dried lentils – how much? I’m thinking 1 1/2 cups?
Dana @ Minimalist Baker says
Are you using all lentils or also meat?
If adding meat, I’d say 1/2 cup lentils. If omitting meat, I’d say 1 – 1 1/2 cups lentils.
Tara says
I am so saddened to see you promoting the use of dead animals in your recipient now. Our planet and our bodies are being destroyed by meat consumption and I always loved to follow you because of your meat free recipient. Offering a vegan option while still promoting the torture Of mass animals and consuming food products that have been proven to hinder our bodies is not something I can get behind. I will be unsubscribing.
Dana @ Minimalist Baker says
Thanks for the feedback, Tara. And thanks for your support thus far!
Jan says
If you read the Bible, they killed and ate animals constantly but they were not factory farmed animals full of antibiotics and corn which they don’t eat instead of pastures and grass
Sadye says
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!
Dana @ Minimalist Baker says
Thanks, Sadye! You can add less broth next time to get it more stew-like.
Marcin says
Dana, I love the content you guys produce, including this recipe. I was wondering what lens do you guys use for overhead video and also is it 5D Mark III for the camera?
If 50mm, do you guys use EF 12 tube?
Dana @ Minimalist Baker says
That would be a question for our video team – sorry!
Theodora Tsoli says
Looks delicious and I’ ll give it a try because my son (6yrs) loves lentils and hates ground meat. I’ d like to ask if I can use spinanh instead of kale (I can’t find round here and I grown my own spinach, brocoli etc) ? Thank you.
Dana @ Minimalist Baker says
You can! Just add right before serving as spinach doesn’t weather as well when stored in the fridge / being reheated.
Rachel says
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!
Dana @ Minimalist Baker says
Thanks for sharing, Rachel!
heidi says
Love all of your recipes. Every one has a been a winner. I see you can sub beef for white beans. Would jack fruit in water work for the beef? I wasn’t sure if it wouldn’t be the right fit for what you were going for in flavor/texture/etc of the recipe. Thank you.
Dana @ Minimalist Baker says
I wouldn’t sub jackfruit here – stick with legumes!
Heidi says
I made this tonight (veggie version) and it was delicious. So flavorful and filling. I cooked the lentils in the broth for an additional 10 or so minutes. I added a few mushrooms since I had them. Super quick to pull together and had most ingredients on hand. I didn’t feel like I needed a side salad with the kale. LOL Thanks for another killer recipe. This is a keeper.
Dana @ Minimalist Baker says
Wonderful! Thanks for sharing, Heidi!
Megan says
This looks great, perfect for a winters cold day! If I have dried green lentils, how many do I need and should I soak them first?
Thanks!
Dana @ Minimalist Baker says
I’d say soak if possible. And for the dry amount, 1/2 cup should work!
Zarina says
What can I use instead of lentils and white beans? I’m allergic to all the colored lentils. I can only gave kidney beans. Can I add those instead of lentils?
Dana @ Minimalist Baker says
Worth a shot! Let us know how it goes!
Andrew says
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!
Dana @ Minimalist Baker says
Thanks for sharing!!
Deb clay says
Loved this I used spicy sausage And white beans Thanks for sharing
Dana @ Minimalist Baker says
Wonderful! Thanks for sharing, Deb!
Lisa Ellsmore says
This was very good—the whole family loved it, and it was quick and easy to make. Thanks!
Dana @ Minimalist Baker says
Thanks, Lisa!
Kathy Schaeffer says
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.
Dana @ Minimalist Baker says
Whoop! Thanks for sharing, Kathy!
Malena says
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!
Dana @ Minimalist Baker says
Wonderful! Thanks for sharing, Malena!
Sarah W says
Super tasty! Swapped the real beef for Beyond Beef & northern beans. Solid, quick meal prep choice.
Dana @ Minimalist Baker says
Thanks for sharing, Sarah!
Hanusia says
I’m curious, when/why did you start eating beef again?
Dana @ Minimalist Baker says
Grass-fed beef is extremely high in iron and protein, both of which I tend to be low in.
Cathy says
How much lentils would you use if substituting dry?
Dana @ Minimalist Baker says
I’d say about 1/2 cup dry!
Dana says
Would venison work instead of beef or bison?
Dana @ Minimalist Baker says
I think so, yes!
Dana says
Thanks for your reply. I’ll let you know how it turns out.
Dana
June says
Looks so yummy! Definitely, I Want to try it…
Lindsay says
This looks delicious! Do you have a recommendation on what other vegetable(s) could be subbed in for the kale? While I love it, my husband is on a blood thinner, and leafy greens (especially kale) are too high in Vitamin K for him to consume.
Dana @ Minimalist Baker says
I get that! What about green beans?!
Diane says
It would be great if you could have a vegan only recipe email list.
Support @ Minimalist Baker says
Hi Diane, we do! When you subscribe, there is an option at the bottom of the email to switch to the vegan only list. Hope that helps!
Dayna says
Ooh or I bet a softer cabbage ? like Napa would be good! Beef and cabbage soup, so tasty.
Dana @ Minimalist Baker says
Lovely idea! Let us know how it goes!