Yellow Lentil Soup (with Beef Bones)

Chunky yellow lentil soup made with beef bones, vegetables, and lots of spices. This is a comforting, warming soup for the cold season.

Comforting yellow lentil soup with yellow split lentils and beef bones cooked from scratch.

I make lots and lots of soups, from simple creamy vegetable soups like this Creamy Mushroom Soup with Cream Cheese to more elaborate, time-intensive soups like the German Beef Soup with Marrow Dumplings.

What do you need?

Stock:

• You can make it from scratch, making your beef stock with a piece of stewing beef and some bones, or you can make it with bought good quality beef broth or bone broth for a speedier version.
• I almost always make my own stock, from plain chicken stock or beef broth to bone broth made of turkey or beef bones or leftover chicken or turkey bones from a roast.
• I do use stock cubes or paste sometimes when I am out of stock or when the broth is not as powerful as I want it to be, or when I just want to make a very quick soup for lunch or dinner.
• To make the stock, you will need some vegetables like onion, carrots, bell pepper, celeriac, or celery stalks.
• And the usual spices: bay leaves, black peppercorns, cloves, allspice.
• You can use this broth for making any other soup you like. You can also use it for stew, sauces, or whatever recipe that requires stock.

Beef:

• The stock is made using 2-3 beef bones and a piece of beef stewing meat.

Spices:

• To make the soup, I used Indian spices to give the soup a different flavor, to make it different than our usual German spiced beef and lentil soup.
• You will need turmeric, ginger, cumin, coriander, allspice, and chili flakes.
• I almost always add vinegar to this kind of soup. Start with 1 tablespoon of balsamic or red wine vinegar and add more after stirring well and tasting.

What to serve it with?

Other recipes made with beef broth or beef bone broth

Yellow Lentil Soup (with Beef Bones)

Chunky yellow lentil soup made with beef bones, vegetables and lots of spices. This is a comforting, warming soup for the cold season.

5 from 1 vote

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Course: German Main Course, Soup

Cuisine: German

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Servings: 6 servings

Calories: 330kcal

Author: Adina

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Ingredients 

Beef broth (Note):

• ▢ 1 piece stewing/boiling beef about 1 lb/ 500 g
• ▢ 2-3 beef bones
• ▢ 3-4 bay leaves
• ▢ 10 black peppercorns
• ▢ 5 cloves
• ▢ 5 all spices corns

Lentil soup:

• ▢ 3.5 oz celeriac or 2-3 celery stalks, 100 g
• ▢ 1 large carrot
• ▢ 1 red bell pepper chopped
• ▢ 1 large onion finely chopped
• ▢ 1 teaspoon turmeric
• ▢ ½ teaspoon ground ginger
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon coriander
• ▢ ½ teaspoon red pepper flakes or to taste
• ▢ ½ teaspoon ground allspice
• ▢ ¾ cup yellow split lentils 150 g/ 5.5 oz
• ▢ 1-2 tablespoons balsamic or red wine vinegar
• ▢ fine sea salt and pepper
• ▢ some parsley

Instructions

Beef broth:

• Place the beef, bones, bay leaves, peppercorns, cloves, and allspice into a large soup pot. Cover with water and slowly bring to a boil. Turn the heat to very low and simmer uncovered for about two hours.

  1 lb/ 500 g beef + 2-3 beef bones + 2-3 bay leaves + 10 peppercorns + 5 cloves + 5 allspices + 10 ½ cups/ 2 ½ liter water
• Strain broth into another pot. Reserve the meat and discard the bones and the spices.

Make lentil soup:

• Place the stock and the meat back into the clean soup pot.
• Cook vegetables: Chop the celeriac, carrot, red bell pepper, and onion into small cubes. Add the vegetables and the spices to the beef broth in the pot. Cook for 10 minutes.

  1 large carrot + 1 red bell pepper + 1 large onion + 1 teaspoon turmeric + ½ teaspoon ground ginger + 1 teaspoon cumin + 1 teaspoon coriander + ½ teaspoon red pepper flakes + ½ teaspoon ground allspice
• Add the washed yellow split lentils and cook until soft, about 20 minutes or according to the packet's instructions.

  ¾ cup/ 150 g lentils
• Meat: Remove the meat from the soup (it should be very soft by now) and chop it into small pieces. Return it to the pot.
• Adjust the taste: Add vinegar and salt, and pepper to taste. Add more vinegar to taste. Sprinkle with chopped parsley and serve with bread.

  1 tablespoon red vinegar + salt + pepper + parsley

Notes

Substitute the homemade stock with good quality bought beef stock. If you don't want to make your own stock (8 ½ cups/ 2 liter)

Nutrition

Calories: 330kcal | Carbohydrates: 22g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 87mg | Potassium: 634mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2390IU | Vitamin C: 30mg | Calcium: 53mg | Iron: 4mg

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