Thick and Healthy Red Lentil Soup
Recipe: #7809
October 25, 2011
Categories: Ground Beef, Barley, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, Heart Healthy, No Eggs, Beef Dinner, Ground Beef Dinner, more
"One of our favourite healthy soups that we enjoy any time of the year.Great as a main meal served with no more than a crusty roll or biscuit. This soup freezes well."
Ingredients
Nutritional
- Serving Size: 1 (1185.7 g)
- Calories 797.4
- Total Fat - 20.9 g
- Saturated Fat - 7.1 g
- Cholesterol - 100.9 mg
- Sodium - 2063.7 mg
- Total Carbohydrate - 91.6 g
- Dietary Fiber - 37.6 g
- Sugars - 14.1 g
- Protein - 60.5 g
- Calcium - 168.4 mg
- Iron - 12.2 mg
- Vitamin C - 40.3 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Combine lentils,barley and beef broth in a large stock pot or dutch oven. Bring mixture to a boil,then reduce heat and simmer for 30 minutes
Step 2
Place ground beef into a large frying pan and place over medium heat. Cook and stir until juices run clear
Step 3
Add beef and onion,carrots, celery,garlic,tomatoes and remaining ingredients to the stock pot.Break up tomatoes with a wooden spoon.
Step 4
Bring to a boil, turn down heat and simmer, stirring occasionally, for 20 to 30 minutes or until vegetables are tender and soup has thickened.
Step 5
Remove bay leaf and serve
Tips
No special items needed.