Ingredients
- 2 cups red lentils (whole)
- 1/3 cup pot barley
- 10 cups reduced sodium beef broth (2.5 litre)
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 large celery stalks, chopped
- 2 garlic cloves,diced
- 1 can (28 ounce) diced tomatoes (798mL)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cayenne pepper (dash)
- 1 bay leaf
How to Make
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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
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Step 2: Place ground beef into a large frying pan and place over medium heat. Cook and stir until juices run clear
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Step 3: Add beef and onion,carrots, celery,garlic,tomatoes and remaining ingredients to the stock pot.Break up tomatoes with a wooden spoon.
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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.
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Step 5: Remove bay leaf and serve
We hope you enjoy this recipe!
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