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

Beef Lentil Soup Recipe

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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. —Mrs. Guy Turnbull, Arlington, Massachusetts
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

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 19, 2016

"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."

MY REVIEW
Reviewed Dec. 31, 2015

"Delicious and filling...my grand kids loved this soup. I added potatoes and served it with garlic knots...this recipe is a keeper..."

MY REVIEW
Reviewed Dec. 11, 2015

"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."

MY REVIEW
Reviewed Jul. 11, 2014

"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."

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."

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