This Slow Cooker Spicy Beef and Lentil Soup uses boneless beef chuck simmered slowly all day in beef stock with vegetables and lentils. This is a hearty and simple dinner for a cold, busy weeknight!
As soon as I feel a chill in the air, my thoughts turn to soups and stews. I do believe I could eat a bowl of soup every day during the fall and winter. Lately, I can’t get enough of my Slow Cooker Spicy Beef and Lentil Soup.
I’m more productive at my work-at-home job when I know dinner is simmering in the slow cooker. I don’t have to rush around trying to come up with something at the last minute; and, I get to enjoy the tantalizing smells coming from the kitchen.
When I created this slow-cooker soup, I couldn’t decide if I should call it a soup or a stew. What’s the difference? According to my vast research, I’ve concluded that soup is made with stock and stew is not. Therefore, it’s a soup.
Slow Cooker Spicy Beef and Lentil Soup
In a large skillet, brown stew beef in two tablespoons of olive oil over medium-high heat. Remove from heat and set aside.
Add all the other ingredients to the slow cooker, starting with the vegetables and ending with the beef broth and coconut milk.
Add the boneless beef cubes and cook on low for 7-8 hours or until beef is tender.
Helpful Hint: I use tri-colored carrots to add pops of color to the soup.
Ingredients
- 2 lbs boneless chuck beef, cut into 1" cubes
- 2 Tbsp olive oil
- Salt and Pepper, to taste
- 1 1/2 tsp red curry powder
- 1 tsp ground cumin
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 large onion, chopped
- 2 tbsp minced garlic
- 1 jalapeño, seeded and chopped
- 5 cups beef broth
- 1 can diced tomatoes, undrained
- 2 cups lentils, rinsed
- 1 cup light coconut milk
- Garnish with sour cream and cilantro, optional
Instructions
- Heat the olive oil in a large skillet on medium-high heat. Add chuck beef and season with salt, pepper, red curry powder, and ground cumin.
- Add celery, carrots, onion, garlic, jalapeño, tomatoes, and lentils to slow cooker.
- Pour in the beef broth and coconut milk.
- Add chuck beef cubes.
- Cover and cook on low for 7-8 hours.
Notes
Home Chef Tip: For a vegetarian option, leave out the beef and substitute vegetable broth for the beef broth.
I like to top my Slow Cooker Spicy Beef and Lentil Soup with sour cream and chopped cilantro. It’s pretty and the sour cream tones down the spiciness of the soup.
Helpful Hint: I’m a spice loving girl, so for me, the spicier the better. If you’re not into spiciness, cut the red curry powder in half and ditch the jalapeño.
My husband describes my Beef and Lentil Soup as the best “beef stew” he has ever eaten. Actually, he grabbed a bottle of hot sauce to up the spiciness the first time I served this soup. I rolled my eyes and accepted the compliment at the same time. This one is definitely a keeper.
We hope you love this Slow Cooker Spicy Beef and Lentil Soup recipe from SoFabFood Contributor, Alli from An Alli Event, as much as we do. If you love this recipe, be sure to visit our Slow Cooker section for more easy weeknight meal ideas. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!
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