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
LOW SODIUM BEEF LENTIL SOUP
Make and share this Low Sodium Beef Lentil Soup recipe from Food.com.
Provided by wnddrrwmnn
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef.
- Shred cabbage, slice carrots, celery ribs, and chop yellow onions.
- Add all ingredients into a large stock pot.
- Bring to boil.
- Reduce heat and simmer uncovered for 1 hr or until lentils and vegetables are tender.
- Remove bay leaf before serving.
Nutrition Facts : Calories 293.9, Fat 4.5, SaturatedFat 1.8, Cholesterol 46.9, Sodium 239.8, Carbohydrate 36.1, Fiber 13.4, Sugar 12.3, Protein 26.7
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.
BEEF-LENTIL SOUP
Serve a hearty and satisfying soup at dinner tonight when you make our Beef-Lentil Soup. Tender beef meets a delicious array of veggies, sauces and seasonings in this delicious Beef-Lentil Soup recipe.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 12 servings, 1 cup each
Number Of Ingredients 11
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.
Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 28 g, Fiber 5 g, Sugar 4 g, Protein 16 g
LOW SODIUM VEGETABLE BEEF SOUP
This is my favorite vegetable beef soup recipe. It can be thickened to a stew and stores well. Its even better the second day. I leave out the extra salt but you can season to your taste.
Provided by Computer Chef
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sauté garlic in oil in large skillet.
- Cut meat into smaller chunks and brown meat in skillet; remove meat.
- Put meat, onion, carrots, stewed tomatoes, celery, potatoes into 4 quart dutch oven with 2 cups water; set aside.
- Make gravy: On med-low heat add flour to skillet and stir to brown flour but don't burn it. Add beef broth and stir to simmer for 2-3 minutes or until smooth.
- Pour gravy into dutch oven. Bring to boil and then reduce heat and simmer covered till vegetables are done, 30-45 minutes typically. Remove lid and simmer 10-15 minutes if needed to thicken stew.
- Add salt and pepper to taste.
Nutrition Facts : Calories 511.3, Fat 28.9, SaturatedFat 9.9, Cholesterol 76, Sodium 184.6, Carbohydrate 38.1, Fiber 5.5, Sugar 3.8, Protein 25.1
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