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You can prepare this soup as the main course in a hearty lunch or dinner. But—on cold winter evenings here in New England—I've often poured a steaming mugful and enjoyed sipping it in front of our fireplace as well.
This recipe is:
Contest Winning
Diabetic Friendly
Diabetic Exchanges: One serving (prepared without bouillon and salt) equals 2 meat, 2 vegetable, 1-1/2 starch; also, 317 calories, 128 mg sodium, 45 mg cholesterol, 38 gm carbohydrate, 28 gm protein, 7 gm fat.
Originally published as Beef Lentil Soup in Country Woman January/February 1993, p31
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Reviewed on Nov. 11, 2011 by lilnwfndcheerldr
It just wasn't for us. Too much spinach, but I'm sure some people love that about this recipe.
Reviewed on Jan. 12, 2011 by KarenBrockelsby
Maybe my family just isn't used to the taste of lentils but we found this soup to be rather bitter. Added shredded cheese to each bowl to doctor up the taste.
Reviewed on Jan. 08, 2011 by georgeslilianne
I added Worcestershire sauce, brown sugar, and a small amount of tomato paste.
Reviewed on Sep. 23, 2010 by kgauderman
This has become a favorite! This soup is very hearty and warming, and pairs well with cornbread or a thick slice of homemade bread.
Reviewed on Jan. 04, 2010 by kellyngman
I made this recipe with beef cubes, rather than ground beef, because that was what I had on hand. I would definitely make it again this way. My husband thought it was a little bland. I only added 1 tsp. of beef boullain and would probably add another, or also salt to taste. I think it would also be good with some garlic, and a little more of the thyme and pepper, which I will try the next time. Otherwise, the consistency was good, and will try again!
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