This red lentil meatball soup is the kind of recipe that quietly earns a regular spot in your kitchen rotation. It starts, as all good things often do, with meatballs—formed, browned until they develop that deeply savory crust, and then set aside while the rest of the pot comes together. There’s no rush here; each step builds a little more flavor, and it shows in the final bowl.
The red lentil meatball soup base leans into simple ingredients handled well. Onions are given the time they deserve to caramelize, turning soft, golden, and slightly sweet. Garlic follows (twice, because once never feels like enough), along with potatoes for heartiness, broccoli for texture, and red lentils that break down just enough to give the soup body without stealing the spotlight. Beef stock ties everything together, creating a rich, savory backdrop for the meatballs to return to later.
As the red lentil meatball soup simmers, the lentils soften and the vegetables settle into a balance of tender and structured. The browned meatballs are added back in, soaking up flavor while lending their own. A touch of cream at the end smooths everything out, rounding the edges without making the soup heavy.
The result is a bowl of red lentil meatball soup that feels substantial but not overcomplicated—hearty enough for a cool evening, yet straightforward enough to make without overthinking it. It’s perfectly good on its own, but if you happen to have some crusty sourdough nearby, it’s worth tearing off a piece to soak up the broth. Not essential, but highly recommended.
Red Lentil Meatball Soup
Ingredients
- 1 ½ cups red lentils dry
Beef Meatballs
- 1 tbsp vegetable oil
- 500 grams beef mince
- ⅓ cup panko bread crumbs regular bread crumbs
- ¼ cup milk
- 1 large egg
- 2 tsp ground cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp fine sea salt
Red Lentil Soup
- 3 tsp olive oil separated
- 2 large onions peeled and diced
- 4 cloves garlic roughly chopped
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp crushed chilies
- 10 cups beef stock warm
- 6 medium potatoes peeled and quartered
- 1 head of broccoli cut into chunks
- ⅓ cup heavy cream
- salt to taste
Instructions
- Start by rinsing the 1 1/2 cups red lentils and adding it to a small saucepan. Bring to a rolling boil, once boiling, continue cooking for another 15 minutes. Thereafter, drain, rinse and seta side. Note: while the lentils cook you can start preparing the meatballs.
Beef Meatballs
- Add all the meatball ingredient to a large bowl and mix well using a clean hand. You want the mixture to be well combined. Roll into bite size balls and place on a plate or baking sheet.
- Bring a large pot or Dutch oven to a medium-high heat. Add 1 tbsp vegetable oil and add the meatballs, ensuring you don't overcrowd the pot so cook in batches if needed. Brown the meatballs, about 3-5 minutes. Once browned, transfer the meatballs to a small bowl and set aside.
Red Lentil Soup
- Using the same pot, add olive oil and onions. Sauté on a medium heat until the onions are golden brown and caramelized, about 8-10 minutes.
- Add the garlic and seasonings and sauté for a minute. Add the drained red lentils, warm beef stock and potatoes. Simmer on a low heat for about 10-15 minutes. Once the potatoes are almost done, you'll add the broccoli. Simmer on a low heat until the potatoes tender. Note: feel free to add any additional stock if you'd like, a soups consistency depends on personal preference.
- Add the meatballs and allow to simmer for another 5 minutes or so. Note: if your meatballs fully cooked in step #1 then there's no need to continue simmering. The residual heat will warm them up, ensuring you enjoy warm meatballs that aren't overcooked.
- Finish off with cream, salt to taste and all that's left is for you to dish up so, enjoy!