Beefy Lentil Vegetable Soup

Submitted by Gingernut

"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."

 

• Ready In: 1hr 40mins
• Ingredients: 11
• Serves: 6

ingredients

• 1.10 lb beef mince
• 1 1⁄2 cups dry green lentils, rinsed
• 1 cup carrot, chopped
• 1 cup onion, chopped
• 1 cup celery, chopped
• 3 cups water
• salt
• ground black pepper
• 2 teaspoons beef stock powder
• 1 1⁄2 liters vegetable juice cocktail (such as V8)
• 1 dash Worcestershire sauce

directions

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!).

Reviews

[*Parsley*]

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!

 

[BSquared]

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.