Green Beef and Lentil Soup Recipe

For the broth:

• 2 lbs bone-in beef shank
• 1 lb beef soup bones
• 16 cups water
• 2 bay leaves
• Big pinch of salt
• 1 small onion, chopped
• 4 garlic cloves, minced

For the soup:

• 1/4 bunch fresh cilantro
• 1/4 cup fresh parsley
• 1 large handful fresh spinach
• 1 cup green or brown lentils, rinsed
• 1 large red potato, chopped into bite-sized pieces
• 1 large carrot, chopped into bite-sized pieces
• 1 large zucchini, chopped into bite-sized pieces
• 1 red bell pepper, chopped into bite-sized pieces
• 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp beef bouillon
• Salt and black pepper, to taste

For serving

• Lime wedges
• Chopped fresh cilantro
• Chopped white onion
• Ground cotija cheese (optional)

• 1. In a large pot or Dutch oven, combine the beef shank, beef soup bones, water, bay leaves, and a generous pinch of salt. Bring to a boil over high heat, then reduce to a low simmer.
• 2. Simmer gently for 2 to 2½ hours, or until the meat is very tender. Skim any foam or impurities from the surface during the first hour for a cleaner broth. Add a little water if too much evaporates. You don’t need to shred the beef: as it simmers it will naturally break into bite-sized pieces.
• 3. While the meat simmers, prepare the green herb purée. In a blender, combine the cilantro, spinach, parsley, and about 2 cups of the warm beef broth. Blend until completely smooth and vibrantly green. Carefully stir this purée back into the pot, then add the chopped onion and minced garlic.
• 4. Season the soup with ground cumin, dried oregano, onion powder, garlic powder, beef bouillon, and additional salt and black pepper to taste. Add the rinsed lentils, bring to a gentle boil, then reduce heat to maintain a simmer.
• 5. Simmer the lentils for about 15 minutes, then add the potatoes and carrots. Continue to simmer until those vegetables are nearly tender, about 10 more minutes.
• 6. Add the zucchini and red bell pepper and cook for an additional 5 minutes, or until all vegetables and lentils are tender but still hold their shape. Taste and adjust seasoning as needed.
• 7. Serve the soup hot. Offer lime wedges on the side and garnish with chopped fresh cilantro, chopped white onion, and a sprinkle of ground cotija cheese if desired. A squeeze of lime brightens the flavors just before eating.

• Skim the broth during the first hour for a cleaner, clearer flavor. Removing surface foam improves both appearance and taste.

• Cut vegetables to uniform sizes so they cook at the same rate. This helps keep the texture consistent throughout the soup.

• The green herb purée is what gives this soup its characteristic color and fresh lift. If you prefer a milder herb flavor, use a bit less cilantro and more parsley.

• If you’re short on time, you can use a pressure cooker or instant pot to reduce cooking time for the beef. Adjust cooking times according to your appliance’s instructions.

• Leftovers improve after a day in the fridge as the flavors meld. Store cooled soup in airtight containers and refrigerate for up to 3–4 days. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened.

• To freeze: cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.