Beef and Lentil Soup with Roasted Carrots and Cream Cheese

Roast the Carrots:

Preheat your oven to 400°F (200°C).

Toss diced carrots (about 2-3) with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.

Cook the Beef:

In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary.

Sauté Vegetables:

Add the diced onion and minced garlic to the pot with the beef. Sauté until the onion is translucent, about 3-4 minutes.

Add Ingredients:

Stir in the diced carrots, lentils, beef broth, diced tomatoes, thyme, oregano, black pepper, and salt. Bring to a boil, then reduce heat to low and let it simmer for about 25-30 minutes, or until the lentils are tender.

Incorporate Cream Cheese:

Once the lentils are cooked, stir in the softened cream cheese until fully melted and incorporated, creating a creamy texture.

Serve:

Ladle the soup into bowls and top with the roasted carrots and chopped parsley. Enjoy this comforting Beef and Lentil Soup warm!

This Beef and Lentil Soup with Roasted Carrots and Cream Cheese is a deliciously satisfying meal, perfect for cozy nights!