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Heat a large pot or Dutch oven over medium heat. Add the cooking fat and ground beef and cook and break it up.
Add the diced onion, garlic, tomatoes, and seasonings and cook for 3–4 minutes.
Stir in the beef broth and dried lentils.
Bring the soup to a boil, then reduce the heat to medium.
Cover with a lid and let it simmer for about 30–40 minutes, or until the lentils are tender. Stir occasionally and add a little extra broth or water if the soup becomes too thick.
Turn off the heat and stir in the fresh chopped basil. Taste and adjust seasoning if needed.
Store leftovers in fridge for 3-4 days and in freezer for 2-3 months, soup will thicken in fridge.