GROUND BEEF LENTIL SOUP RECIPES

Name: Beef Lentil Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 servings.
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

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

LENTIL SOUP WITH BEEF RECIPE | GIADA DE LAURENTIIS | FOOD ...

Lentil Soup with Beef Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Six 14-ounce cans beef broth
One 28-ounce can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

Steps:

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

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Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

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