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Beef Lentil Soup Recipe
Beef Lentil Soup Recipe photo by Taste of Home

Beef Lentil Soup Recipe

Read Reviews (5)
3.67 5
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES: 6 servings

Ingredients

  • 1 pound ground beef (90% lean)
  • 1 can (46 ounces) tomato or V8 juice
  • 4 cups 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

Nutritional Facts

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.

Directions

  1. In a large stockpot, 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.
  2. 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.
Originally published as Beef Lentil Soup in Country Woman January/February 1993, p31

Nutritional Facts

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.

Reviews for Beef Lentil Soup(5)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 11, 2011

It just wasn't for us. Too much spinach, but I'm sure some people love that about this recipe.

MY REVIEW
Reviewed Jan. 12, 2011

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.

MY REVIEW
Reviewed Jan. 8, 2011

I added Worcestershire sauce, brown sugar, and a small amount of tomato paste.

MY REVIEW
Reviewed Sep. 23, 2010

This has become a favorite! This soup is very hearty and warming, and pairs well with cornbread or a thick slice of homemade bread.

MY REVIEW
Reviewed Jan. 4, 2010

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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