Low Fat Beef Lentil Soup High Fiber Food

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.

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.

LOW-FAT BEEF & LENTIL SOUP (HIGH FIBER)

Steps:

• In Dutch oven, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3 to 5 minutes or until tender.
• Add water, broth, picante sauce and lentils.
• Bring to a boil; reduce heat to low.
• Cover tightly and simmer 35 to 45 minutes or until lentils are tender.
• Meanwhile trim fat from beef steaks.
• Stack steaks and cut lengthwise in half and then crosswise into 1-inch strips; set aside. Increase heat to medium; bring to a boil.
• Stir in beef and escarole. Immediately remove from heat. Cover and let stand 5 minutes before serving.

BEEF-LENTIL SOUP

Steps:

• Place lentil in large heatproof bowl. Add enough boiling water to completely cover lentils; cover. Let stand 15 min.
• Meanwhile, heat oil in Dutch oven on medium heat. Add meat and 1/2 tsp. pepper; stir. Cook 8 to 10 min. or until meat is evenly browned, stirring occasionally. Add onions, carrots and celery; stir. Cook 6 to 8 min. or until vegetables are crisp-tender, stirring frequently.
• Drain lentils. Add to cooked vegetable mixture along with remaining pepper and all remaining ingredients except cheese; mix lightly. Bring to boil; simmer on medium-low heat 1 to 1-1/4 hours or until lentils are tender.
• Serve topped with cheese.

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.

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

Steps:

• Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
• Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.

PLAIN LENTIL SOUP (VEGAN...AND LOW FAT TOO!)

Steps:

• Wash lentils.
• Put all ingredients in large pot.
• Bring to boil then reduce heat and simmer 40 minutes til lentils are tender.
• Blend in blender in batches until all soup is smooth.
• Season with salt and pepper.