Beef And Lentil Soup Recipes

Steps:

• In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; 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.

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.

Steps:

• Combine broth, carrots, celery, and lentils in a large stockpot over medium-high heat; bring to a boil. Boil for 5 minutes, then reduce heat to low. Add cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, pepper, and bay leaf. Cover and let simmer until vegetables and lentils are cooked thoroughly, about 45 minutes.
• While soup is simmering, heat a skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir until browned and crumbly and onion is soft, 5 to 7 minutes. Drain fat from the skillet; add contents to the soup. Serve.

Steps:

• Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

Steps:

• Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
• Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
• After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

Steps:

• In a large pot, brown ground beef and drain fat.
• Add water,lentils, cabbage,carrots, celery,onion, green pepper, pepper, thyme and bay leaf. Add salt and bouillon cubes if using.
• Bring to a boil, reduce heat and simmer uncovered for 1 - 1 1/2 hours or until lentils and vegetables are tender.
• Add spinach and heat through. Remove bay leaf.

Steps:

• Place chickpeas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Heat vegetable oil in a large pot over medium-high heat; stir in celery and onions. Saute until vegetables have softened and turned translucent, 6 to 10 minutes. Add tomatoes and simmer for another 6 minutes. Add 8 cups water, beef, drained chickpeas, lentils, and marrow bone; bring to a boil. Reduce heat to low, cover, and cook for 2 1/2 hours.
• Combine remaining 1/2 cup water and flour in a small bowl; whisk until paste-like. Pour into the soup with parsley and cilantro. Season with salt and pepper and cook for 30 minutes. Add lemon juice and cook for an additional 20 minutes, adding vermicelli during the last 5 minutes.
• Remove marrow bone and serve.

Steps:

• In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage.
• Cover& cook on low 8 hours or until lentils are tender.
• Remove beef from bones, shred and and return to pot.
• Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.

Steps:

• In large, heavy pot, brown beef lightly.
• Drain off fat.
• Add lentils, barley, water or stock, and beef broth.
• Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour).
• Add remaining ingredients and simmer about 1 1/2 hours.
• Add extra liquid to give thickness desired.
• Salt and pepper to taste.
• Serve sprinkled with chopped parsley, if desired.

Steps:

• Add olive oil to a soup pot. Over moderately high heat, brown soup bone. Add onion and garlic and cook over moderately low heat until onion is transparent.
• Add 2 cups water and the tomato sauce and simmer until beef is tender.
• Add spices, potato and lentils and the rest of the water and simmer over low heat until the lentils have lost all definition and potatoes are tender, approximately 25 minutes.
• Season to taste. I added 1/2 tsp of salt which seemed about right for me.