- 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
"This was fantastic! Such great flavor, very healthy and satisfying. I did substitute ground turkey because I don't normally use ground beef, but it was great! I even got my husband to eat & love it, & he doesn't 'do' lentils! This will definitely be on my list to make for winter soups."
"Delicious and filling...my grand kids loved this soup. I added potatoes and served it with garlic knots...this recipe is a keeper..."
"This soup is a delicious way to get my veggie-hating hubby to eat his vegetables! I've been making this for our family since it was first published in CW in 1/93! Our six children loved it when they were growing up. I just made this a week ago & for the first time, added some of the cabbage. My picky husband enjoyed it! The only thing I change is I omit the thyme because we don't care for that seasoning."
"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."