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
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
LENTILS AND PASTA SOUP MIX FOR GROUND BEEF
Make and share this Lentils and Pasta Soup Mix for Ground Beef recipe from Food.com.
Provided by Aroostook
Categories Lentil
Time 2h20m
Yield 4 quarts, 20 serving(s)
Number Of Ingredients 11
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.
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.
WENDY'S QUICK PASTA AND LENTILS
Hearty pasta and lentil dish. Sure to warm you down to your toes! Serve with Parmesan and crusty bread.
Provided by Anonymous
Categories Main Dish Recipes Pasta
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Brown onion and garlic in oil over medium heat. Stir in lentil soup and tomatoes. Bring to boil. Stir in spinach and spices. Simmer.
- Meanwhile, cook pasta in a large pot of boiling salted water until almost done. Drain. Mix pasta into lentil sauce. Cover, and keep warm for 20 minutes. Serve with Parmesan cheese.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 70.5 g, Cholesterol 1.5 mg, Fat 7.1 g, Fiber 7 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 282.1 mg, Sugar 3.1 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
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!
PASTA WITH LENTIL SOUP SAUCE
Canned lentil soup as sauce for pasta -- simple and tasty.
Provided by JUSTIN MAGARAM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 53 g, Fat 1.7 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 0.3 g, Sodium 246.8 mg, Sugar 1.5 g
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