Lentils And Pasta Soup Mix For Ground Beef Food

BEEF LENTIL SOUP

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.

LENTIL AND PASTA STEW

Steps:

• Brown kielbasa in oil and butter in a large skillet. Add the potatoes, carrots, celery and onion. Cook and stir for 3 minutes over medium heat. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, lentils, tomatoes, bay leaf, pepper and salt., Cover and cook on low for 8-10 hours or until lentils are tender. Cook pasta according to package directions; drain. Stir pasta into slow cooker. Discard bay leaf. Sprinkle servings with cheese.

LENTILS WITH GROUND BEEF AND RICE

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.

BEEF AND LENTIL SOUP

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.

LENTIL SOUP WITH BEEF

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.

LENTILS AND PASTA SOUP MIX FOR GROUND BEEF

Steps:

• In a 1 1/2 pint jar, layer the first eight ingredients in the order listed.
• Seal tightly.
• To prepare soup, carefully remove macaroni from the top of the jar and set aside.
• In a large saucepan, or Dutch oven, brown beef; drain.
• Add the water tomatoes and soup mix.
• Bring to a boil.
• Reduce heat, cover and simmer for 45 minutes.
• Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender.

BEEF LENTIL SOUP

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 BARLEY LENTIL SOUP

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.

PASTA WITH LENTIL SOUP SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.

LENTIL SOUP WITH BEEF AND BARLEY

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.

COUNTRY HAMBURGER LENTIL SOUP - CROCK-POT

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!

HEARTY CABBAGE, BEEF, AND LENTIL SOUP

Steps:

• Combine broth, carrots, celery, and lentils in a large stockpot over medium-high heat; bring to a boil. Boil for 5 minutes, then reduce heat to low. Add cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, pepper, and bay leaf. Cover and let simmer until vegetables and lentils are cooked thoroughly, about 45 minutes.
• While soup is simmering, heat a skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir until browned and crumbly and onion is soft, 5 to 7 minutes. Drain fat from the skillet; add contents to the soup. Serve.

CROCK POT BEEF LENTIL SOUP

Steps:

• In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage.
• Cover& cook on low 8 hours or until lentils are tender.
• Remove beef from bones, shred and and return to pot.
• Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.