Beefy Lentil Vegetable Soup

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

I found this on another website and it has become a family favourite. It's easy, healthy, and freezes really well. What more could you ask for? The original recipe calls for a small tin of sliced mushrooms, but I find a lot of people don't like mushies, so I leave them out.

Ingredients Nutrition


  1. Brown beef, breaking up as finely as possible.
  2. Drain fat off beef.
  3. Place beef and all other ingredients into a big pot. Bring to a boil, reduce heat, and cover.
  4. Simmer, stirring occasionally, for 1 1/2 to 2 hours, or until lentils are tender.
  5. Serve with crusty bread and a dollop of plain yoghurt (or not!).


Most Helpful

Tasty, filling and healthy. I actually used lean ground turkey breast and I was still very pleased with the results. I'll make this again. Thanx!

*Parsley* March 14, 2008

Simple, tasty and healthy: what more could you ask for? This has a great texture and the V8 Juice makes it much thicker and 'creamier' than you'd get with a stock and tomatoes combination that most similar soups call for. I made the recipe exactly as described although I think you could easily substitute other 'substantial' vegetables for the carrots and celery (eg Sweet potato, parsnip or turnip). As a bonus the soup freezes very well for those into OAMC. Thanks Gingernut.

BSquared June 12, 2007

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