Beef Lentil Soup
Total TimePrep: 15 min. Cook: 70 min.
- 1 pound lean 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 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 and bay leaf.
- 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.
Nutrition Facts1 cup: 314 calories, 8g fat (3g saturated fat), 47mg cholesterol, 661mg sodium, 37g carbohydrate (10g sugars, 8g fiber), 27g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
Jan 15, 2020
Loved the soup! I browned the ground beef with the onions, green pepper and three chopped garlic cloves. I also added some beef bullion. It was fabulous!
Jan 9, 2020
Pretty bland and tomato-y made as directed. I added salt and a little concentrated beef soup base plus some minced garlic, and I browned the onion, peppers, and garlic before adding the juice and the other vegetables, then it was pretty good and still very healthy, unless you have to limit sodium. Be sure to use chopped spinach; I used whole leaf the first time, and it was a stringy mess.
Dec 8, 2019
Solid, Hearty soup. I thought it would have been better without the spinach addition. Also, I purchased low sodium V8, so it required the addition of 1 Tbsp. Seasoning Salt. Not sure if this step would have been necessary with the regular V8.
Oct 30, 2019
The ingredients in the soup are good but it lacked flavor. My husband commented that he felt like he was eating a Whole30 meal. It is definitely healthy for you. Two at the table added salt, one added Mrs. Dash no salt spice to it, and two just ate it because healthy isn't a bad thing. I believe I will make it again but I will definitely need to add some seasoning to it.
Jul 30, 2019
This is amazing soup! Born, raised and still living in south Louisiana, we are picky about our recipes. If it's not cajun, it typically doesn't hit the kitchen table, but this recipe is a must-try! We doctored it up by adding lots of salt and Louisiana Hot Sauce. The only thing I wish is that it was a little more soupy.... maybe add a little more water?
Oct 20, 2018
Good for a cold day!
Jan 25, 2017
I left out the celery and green pepper (not my favorites) and added extra carrots. When I tasted it before the carrots were tender, I also thought it tasted bitter. I added about 1 and a half Tablespoons of sugar and let it cook longer, and that seemed to cure the bitter taste. We enjoyed it and I'll make it again. I think it's more than 6 servings, though! Four of us had generous servings, and there's enough to do it again.
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.
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...
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.