BEEF AND LENTIL SOUP RECIPE | ALLRECIPES
A great lunch soup full of protein. I make a batch of this and warm it up all week.
Provided by KELLY614
Categories Beef Stew
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
- Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
- After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 342.8 calories, CarbohydrateContent 38.4 g, CholesterolContent 36.2 mg, FatContent 9.3 g, FiberContent 16.7 g, ProteinContent 24.6 g, SaturatedFatContent 2.7 g, SodiumContent 1350.9 mg, SugarContent 6.5 g
BEEF LENTIL SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. —Guy Turnbull, Arlington, Massachusetts
Provided by Taste of Home
Total Time 01 hours 25 minutes
Prep Time 15 minutes
Cook Time 01 hours 10 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.
Nutrition Facts : Calories 314 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 661mg sodium, CarbohydrateContent 37g carbohydrate (10g sugars, FiberContent 8g fiber), ProteinContent 27g protein. Diabetic Exchanges 2 lean meat
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