GROUND BEEF AND LENTILS RECIPES

LENTILS WITH GROUND BEEF AND RICE RECIPE | ALLRECIPES

Lentils with Ground Beef and Rice Recipe | Allrecipes image

This is a recipe I learned from my grandma and mom and adapted to my tastes. I absolutely love it. I like it thick and creamy so before adding the ground beef make sure you like the consistency of the lentils and rice. If it's too soupy for your tastes, eliminate some of the water.

Provided by katie_luvs2bake

Categories Main Dishes

Total Time 4 hours 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 5 servings

Number Of Ingredients 12

Ingredients

1 cup dry lentils
5 cups water
1 cube beef bouillon
½ cup uncooked white rice
3 tablespoons vegetable oil
1 medium onion, chopped
2 tablespoons chopped red bell pepper
2 cloves garlic, minced
2 ½ teaspoons ground cumin
salt and ground black pepper to taste
1 pound lean ground beef
1 ½ teaspoons ground paprika

Steps:

Place lentils in a bowl and cover with cold water. Soak for at least 4 hours.
Drain lentils and put in a large pot with 5 cups water and bouillon cube; bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add rice and simmer until rice and lentils are tender, 15 to 20 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add onion, bell pepper, garlic, cumin, salt, and pepper; saute until onion is golden brown and tender, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 7 to 9 minutes. Add paprika and cook for 1 more minute.
Add meat mixture to lentils and rice. Simmer over low heat for 5 to 10 minutes.

Nutrition Facts : Calories 473.5 calories, CarbohydrateContent 41.5 g, CholesterolContent 54.8 mg, FatContent 21.5 g, FiberContent 12.8 g, ProteinContent 27.8 g, SaturatedFatContent 6.3 g, SodiumContent 267.6 mg, SugarContent 2.1 g

BEEF LENTIL SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Beef Lentil Soup Recipe: How to Make It - Taste of Home image

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

Categories Dinner Lunch

Total Time 01 hours 25 minutes

Prep Time 15 minutes

Cook Time 01 hours 10 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
1 can (46 ounces) tomato or V8 juice
4 cups water
1 cup dried lentils, rinsed
2 cups chopped cabbage
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
1/2 cup diced green pepper
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 package (10 ounces) frozen chopped spinach, thawed

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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