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Nutrition Facts

  • One serving:
  • (prepared without bouillon and salt)
  • Calories:
  • 317
  • Fat:
  • 7 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 45 mg
  • Sodium:
  • 128 mg
  • Carbohydrate:
  • 38 g
  • Fiber:
  • 0 g
  • Protein:
  • 28 g
Contest Winning Recipe

Beef Lentil Soup

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.

SERVINGS

 6

CATEGORY

 Soup

METHOD

 Stovetop - One-Dish

PREP

 15 min.

COOK

 70 min.

TOTAL

 85 min.

INGREDIENTS

  • 1 pound ground beef
  • 1 can (46 ounces) tomato or V8 juice
  • 1 quart water
  • 1 cup dried lentils, rinsed
  • 2 cups chopped cabbage
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup chopped onion
  • 1/2 cup diced green pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt, optional
  • 2 beef bouillon cubes, optional
  • 1 package (10 ounces) frozen chopped spinach, thawed

DIRECTIONS

In a large kettle, cook beef over medium heat until no longer pink; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme, bay leaf, salt and bouillon if desired.
    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. Yield: 6 servings.

Printed from tasteofhome.com Oct 12, 2008

Copyright Reiman Media Group, Inc © 2008