- 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
- 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.
- 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.
Reviews for Beef Lentil Soup
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"I'm usually not a big fan of cooked cabbage or even lentils, for that matter. But this soup is delicious and reheats well. The only tweak I made was to use spicy V8 instead of regular."
"It just wasn't for us. Too much spinach, but I'm sure some people love that about this recipe."
"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."
"I added Worcestershire sauce, brown sugar, and a small amount of tomato paste."
"This has become a favorite! This soup is very hearty and warming, and pairs well with cornbread or a thick slice of homemade bread."