BEEF LENTIL SOUP
I have been making this soup for years. I normally use green lentils but use your preference. This is an excellent recipe for diabetics.
Provided by Lorrie in Montreal
Categories Lentil
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, brown ground beef and drain fat.
- Add water,lentils, cabbage,carrots, celery,onion, green pepper, pepper, thyme and bay leaf. Add salt and bouillon cubes if using.
- Bring to a boil, reduce heat and simmer uncovered for 1 - 1 1/2 hours or until lentils and vegetables are tender.
- Add spinach and heat through. Remove bay leaf.
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
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
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
HAMBURGER SOUP
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
- Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
- Serve with crusty bread!
HAMBURGER VEGETABLE LENTIL SOUP RECIPE
This hamburger vegetable soup is the perfect main dish for your family gatherings. It is easy-to-follow and won't need any complicated steps to complete.
Provided by Recipes.net Team
Categories Soup
Time 1h55m
Yield 2
Number Of Ingredients 12
Steps:
- Brown hamburger until crumbly.
- Drain.
- Bring tomato juice and water to a boil.
- Add the rest of the ingredients.
- Bring back to a boil; reduce heat and simmer for 1½ hours.
- Serve when ready.
Nutrition Facts : Calories 1,097.00kcal, Carbohydrate 102.00g, Cholesterol 161.00mg, Fat 47.00g, Fiber 37.00g, Protein 71.00g, SaturatedFat 18.00g, ServingSize 2.00, Sodium 1,299.00mg, Sugar 34.00g
HAMBURGER LENTIL SOUP
Made with healthy red lentils, barley, and ground beef - this hearty soup is perfect for a brisk fall or winter day.
Yield 10 servings
Number Of Ingredients 12
Steps:
- Combine lentils, barley and beef broth in a large stockpot or Dutch oven (you can make this in a slow cooker as well). Bring to a boil over medium high heat, then reduce heat and simmer ingredients for 30 minutes. Dice onion and celery while lentils and barley are simmering. Place ground beef into a large frying pan and brown the meat over medium heat. Cook until juices run clear and meat is no longer pink. Add beef, celery, onion, tomatoes, salt (if using), pepper, bay leaf and cayenne pepper to the large pot. Break up tomatoes with a wooden spoon. Bring mixture to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until vegetables are tender and soup has thickened. Remove bay leaf before serving. TIPS This soup goes great with a fresh loaf of crusty bread!
Nutrition Facts :
1-POT TUSCAN-STYLE BEEF & LENTIL SOUP
Steps:
- Heat a large pot over medium heat. Once hot, add oil. Let heat 30 seconds. Then add onion and a healthy pinch each salt and pepper and sauté until soft and translucent (~ 4 minutes), stirring frequently. Then add garlic and red pepper flake and sauté 1 minute more.
- Add beef or bison and use spoon to break into small pieces. Then season with another healthy pinch each salt and pepper. Stir and cook until meat is browned (~4-5 minutes).
- Add tomato paste and stir to combine. Then add diced tomatoes (with their juices), broth, dried basil, and dried oregano and stir. Add (drained) beans or lentils (both from canned*), season with another pinch salt and pepper, and stir.
- Once simmering, reduce heat to low, cover, and cook for about 10-15 minutes to allow the flavors to meld. Then taste and adjust flavor as needed, adding more red pepper flake for heat, tomato paste for tomato flavor / depth of flavor, salt and pepper to taste, or dried herbs to taste.
- Add kale and one final pinch each salt and pepper, then stir. Cover and cook for a few minutes more, or until kale is wilted and green.
- Serve hot as is, or garnish with fresh minced parsley, vegan parmesan cheese, and red pepper flake (all optional).
- Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until warmed through. Add more broth or water as needed to thin.
Nutrition Facts : ServingSize 6 servings, Calories 271 kcal, Carbohydrate 18.2 g, Protein 20.4 g, Fat 12.8 g, SaturatedFat 4.4 g, TransFat 0.57 g, Cholesterol 46.87 mg, Sodium 820 mg, Fiber 4.8 g, Sugar 4.5 g, UnsaturatedFat 6.1 g
COUNTRY HAMBURGER LENTIL SOUP - CROCK-POT
I created this on a busy hockey weekend - I wanted something warm to come home to after spending a long day at the hockey rink. This was just the ticket... and I got to clean out my cupboards too!
Provided by Brooke the Cook in
Categories Clear Soup
Time 12h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef.
- Combine all ingredients in 4-5qt crock pot.
- Cook on low at least 12 hours or high for 6 hours. I do a combination of high/low, when I made this I did low for 5 hours and high for 4 hours.
- Remove bay leaves before serving.
- *Note: when I saved the leftovers, I added another cup of water to prevent it from becoming too thick the next day. It made very yummy leftovers!
BEEF LENTIL SOUP
This easy Beef Lentil Soup recipe is so comforting and filling. Throw all the ingredients in your pot and let those delicious flavors simmer together to make a delicious meal everyone will love.
Provided by Joanna Cismaru
Categories Soup
Time 1h50m
Number Of Ingredients 16
Steps:
- Brown the beef: Add the ground beef to a large soup pot and cook it until it's no longer pink. If there's a lot of fat left over, drain.
- Cook the veggies: Saute the onion, carrots, celery, cabbage, lentils, bell pepper, salt, pepper, garlic powder, thyme, and cook for 5 minutes or until the onion softens. Stir in the tomato paste and toast for 30 seconds.
- Finish the soup: Add water and the tomato sauce. Stir well and bring the soup to a boil. Reduce the heat and simmer uncovered for 1 to 1 1/2 hours or until the lentils and vegetables are tender. Remove the bay leaf, stir in the chopped spinach, and serve.
Nutrition Facts : Calories 275 kcal, Carbohydrate 24 g, Protein 18 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 725 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving
LENTIL SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, carrot, potatoes, diced tomato, dried lentil, vegetable broth, bay leaf, cumin, salt, pepper
Provided by Rachel Gaewski
Categories Lunch
Yield 5 servings
Number Of Ingredients 12
Steps:
- In a large pot, add the oil and onion and cook over medium heat until semi-translucent, about 3-5 minutes. Add garlic and cook for 2 minutes.
- Add carrots and potatoes, and sauté for 3 minutes.
- Add lentils, vegetable broth, diced tomatoes, bay leaf, and cumin, and bring to a boil.
- Reduce heat to a simmer and cook for 35-40 minutes, or until lentils are tender.
- Remove bay leaf and add salt and pepper to taste.
- Enjoy!
INSTANT POT LENTIL SOUP
Pressure cooked with ground beef and vegetables, this is a tasty and hearty soup that just takes minutes to prepare!
Provided by Holly Nilsson
Categories Main Course Soup
Time 50m
Number Of Ingredients 14
Steps:
- Turn a 6QT Instant Pot onto saute. Cook beef, onion, and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so. While beef is browning, prepare vegetables.
- Add beef broth and scrape up any brown bits on the bottom of the pan. Add remaining ingredients.
- Set instant pot to high pressure for 15 minutes. Once the instant pot has cooked for 15 minutes, allow it to naturally release for 10 minutes. Release remaining pressure.
- Serve with parmesan cheese & parsley if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 245 kcal, Carbohydrate 27 g, Protein 23 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 555 mg, Fiber 10 g, Sugar 5 g
BEEF BARLEY LENTIL SOUP
I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. -Judy Metzentine, The Dalles, Oregon
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 10 servings (about 3-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.
Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 603mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges
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.
HAMBURGER LENTIL SOUP
Provided by Gourmet.station
Number Of Ingredients 0
Steps:
- Add juice and water to browned, drained meat. Bring to boil and add lentils, vegetables and seasonings. Simmer 11/2 to 2 hours or until lentils are tender.
Nutrition Facts :
GROUND BEEF LENTIL CASSEROLE
Provided by luckytrim
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- In large saucepan over medium heat bring to boil lentils, 1 quart water and bay leaf. Reduce heat, cover; simmer 30 minutes or until lentils are tender. Meanwhile, in a large skillet saute beef and onion until meat is cooked through. Drain lentils, reserving liquid. If necessary, add water to make 1 cup liquid. Discard bay leaf. Stir lentils and liquid into meat mixture. Add remaining ingredients; blend well.
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- Using a food processor, finely chop the onion, carrots, garlic, walnuts and sunflower seeds then transfer to a large bowl. I process each ingredient individually to achieve the best texture.
- Next add half of the cooked lentils to the food processor and pulse until they appear slightly mashed, then transfer them to the bowl along with the remaining lentils.
- Once you have all of the vegetables, lentils, nuts and seeds in the bowl, add the breadcrumbs, herbs, and salt.
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- Cook on low at least 12 hours or high for 6 hours. I do a combination of high/low, when I made this I did low for 5 hours and high for 4 hours. Remove bay leaves before serving.
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