SLOW COOKER LENTIL-BEEF STEW
Provided by Tia Mowry
Categories main-dish
Time 12h55m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
- For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
- Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
- Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
- Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.
BEEFY LENTIL SOUP
Make and share this Beefy Lentil Soup recipe from Food.com.
Provided by ElaineAnn
Categories Lentil
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground chuck in a 6-quart kettle at medium heat for 5 minutes.
- Stir in remaining ingredients.
- Cook on high heat until mixture comes to a boil for ten minutes. Reduce heat to low and simmer about 90 minutes or until lentils are tender.
- Crock pot: Use ingredients listed, but reduce beef broth and water to 1 cup of each. Put in crock pot and cook on low for 6 to 8 hours or until lentils are tender.
Nutrition Facts : Calories 224.9, Fat 5.4, SaturatedFat 1.9, Cholesterol 37, Sodium 661.8, Carbohydrate 25.8, Fiber 9.1, Sugar 8.5, Protein 19.4
BEEFY LENTIL VEGETABLE SOUP
I found this on another website and it has become a family favourite. It's easy, healthy, and freezes really well. What more could you ask for? The original recipe calls for a small tin of sliced mushrooms, but I find a lot of people don't like mushies, so I leave them out.
Provided by Gingernut
Categories Lentil
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef, breaking up as finely as possible.
- Drain fat off beef.
- Place beef and all other ingredients into a big pot. Bring to a boil, reduce heat, and cover.
- Simmer, stirring occasionally, for 1 1/2 to 2 hours, or until lentils are tender.
- Serve with crusty bread and a dollop of plain yoghurt (or not!).
Nutrition Facts : Calories 450.2, Fat 17.5, SaturatedFat 6.5, Cholesterol 59.2, Sodium 778.1, Carbohydrate 45.3, Fiber 17.8, Sugar 11.6, Protein 28.8
BEEFY LENTIL VEGETABLE SOUP
A very tasty, hearty, easy to prepare soup that also freezes well.
Provided by Debbie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Yield 7
Number Of Ingredients 12
Steps:
- Brown beef; break meat into small pieces while cooking. Drain.
- Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.
Nutrition Facts : Calories 385 calories, Carbohydrate 38.8 g, Cholesterol 48.7 mg, Fat 14 g, Fiber 15.8 g, Protein 24.9 g, SaturatedFat 5.5 g, Sodium 1262 mg, Sugar 9.4 g
LENTIL SOUP WITH BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
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.
LENTIL SOUP
We had this recipe made for us several years back when my twins were babies. We love it and eat it often, especially during the winter. Leftovers have even more flavor and it freezes well. I've made this with dried herbs or fresh. A lot of people turn their nose up at the sound of Lentil soup and they have been converted with this one!
Provided by DDW7976
Categories Lentil
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the lentils and place them in a soup pot.
- Add: water, ham bone, onion, carrots, celery, parsley, garlic,basil, oregano.
- Salt& pepper to taste.
- Cover pan and bring to a boil, then turn down heat and simmer covered for 1 1/2 hours.
- After long simmer add the can of tomatoes (do not drain) and vinegar.
- Simmer for 30 minutes more.
- Remove bone and put any meat back into the soup.
- Adjust any seasonings to taste.
Nutrition Facts : Calories 63.4, Fat 0.3, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 11.7, Fiber 4.2, Sugar 2.8, Protein 4.2
BEEF AND LENTIL SOUP
A great lunch soup full of protein. I make a batch of this and warm it up all week.
Provided by KELLY614
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h15m
Yield 8
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, Carbohydrate 38.4 g, Cholesterol 36.2 mg, Fat 9.3 g, Fiber 16.7 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 1350.9 mg, Sugar 6.5 g
RED LENTIL AND BARLEY SOUP
Lentils have played a dominant role in Middle Eastern cooking since ancient times. This is a thick an hearty soup almost a stew.
Provided by morgainegeiser
Categories Southwest Asia (middle East)
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat.
- Add onion, carrots, celery, and garlic.
- Cook, stirring frequently, 5 minutes.
- Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour.
- Remove and discard bay leaves before serving.
LENTIL SOUP WITH BEEF AND BARLEY
Source: a very old issue of Canadian Living. A thick, flavourful, and inexpensive soup for the upcoming cold weather!
Provided by Atomic Girl Cooks
Categories Lentil
Time 22m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In large, heavy pot, brown beef lightly.
- Drain off fat.
- Add lentils, barley, water or stock, and beef broth.
- Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour).
- Add remaining ingredients and simmer about 1 1/2 hours.
- Add extra liquid to give thickness desired.
- Salt and pepper to taste.
- Serve sprinkled with chopped parsley, if desired.
Nutrition Facts : Calories 128.7, Fat 2.5, SaturatedFat 0.8, Cholesterol 12.5, Sodium 299.6, Carbohydrate 17.6, Fiber 6.4, Sugar 3.1, Protein 9.6
BEEF LENTIL SOUP
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
Time 1h25m
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, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 661mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges
BEEFY LENTIL SOUP (BY FAITH FOX)
Steps:
- In a large pot, saute (on medium heat) beef in the vegetable oil for a few minutes. Then add the onions and carrot for an additional 5-7 minutes until onions turn clear and meat is completely browned. Add the broth, lentils, pepper, thyme, and bay leaves. Reduce heat to a simmer (low heat). Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in lemon juice and salt to taste before serving.
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