Beefy Lentil Soup Recipes

Steps:

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

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:

• Brown ground chuck in a 6-quart kettle at medium heat for 5 minutes.
• Stir in remaining ingredients.
• Cook on high heat until mixture comes to a boil for ten minutes. Reduce heat to low and simmer about 90 minutes or until lentils are tender.
• Crock pot: Use ingredients listed, but reduce beef broth and water to 1 cup of each. Put in crock pot and cook on low for 6 to 8 hours or until lentils are tender.

Steps:

• Brown beef; break meat into small pieces while cooking. Drain.
• Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

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 oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

Steps:

• Place lentil in large heatproof bowl. Add enough boiling water to completely cover lentils; cover. Let stand 15 min.
• Meanwhile, heat oil in Dutch oven on medium heat. Add meat and 1/2 tsp. pepper; stir. Cook 8 to 10 min. or until meat is evenly browned, stirring occasionally. Add onions, carrots and celery; stir. Cook 6 to 8 min. or until vegetables are crisp-tender, stirring frequently.
• Drain lentils. Add to cooked vegetable mixture along with remaining pepper and all remaining ingredients except cheese; mix lightly. Bring to boil; simmer on medium-low heat 1 to 1-1/4 hours or until lentils are tender.
• Serve topped with cheese.

Steps:

• Brown beef; break meat into small pieces while cooking. Drain.
• Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 8-10 hours or until lentils are tender. Sprinkle with tofu, olives and green onions.

Steps:

• Place first seven ingredients in a 6 qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

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:

• Brown beef; break meat into small pieces while cooking. Drain.
• Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

Steps:

• Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-7 hours or until meat is tender. , Stir in pasta. Cover and cook on high for 30 minutes or until pasta is tender. If desired, top with fresh oregano and shredded Parmesan cheese.

Steps:

• In an 8 quart pot:
• add olive oil, salt, pepper, garlic, onions. Cook over medium heat until onions are slightly tender.
• Add beef (previously cut into bite size pieces) cook until almost done. Keep the broth from the meat (it will help to flavor the soup),
• add beef broth, tomato juice and all frozen vegetables along with diced tomatos at this time.
• Allow soup to simmer for 2-3 hours as this will allow time to reduce and for the soup to flavor the meat/vegetables.
• frozen diced potatoes can be added the last 30 minutes of cooking time.

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:

• In a large kettle or Dutch oven, brown beef over medium heat in oil.
• Add the broth, water and soy sauce.
• Bring to a boil.
• Reduce heat; cover and simmer for 1 hour.
• Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
• Bring to a boil.
• Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
• Add corn and beans.
• Bring to a boil.
• Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.

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.