Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 100.9
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 838.1 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.2 g
- Protein: 6.6 g
View full nutritional breakdown of Beefy Lentil Soup calories by ingredient
Beefy Lentil Soup
Submitted by: OLIVERSMOM2Introduction
No actual beef in the soup, but beef broth makes the dish a little richer. Sometimes we add a little cayenne to spice it up. No actual beef in the soup, but beef broth makes the dish a little richer. Sometimes we add a little cayenne to spice it up.Number of Servings: 6
Ingredients
-
Beef broth, bouillon, consomme, 6 cups
Lentils, 1 cup
Canned Tomatoes, 14.5oz can
3 carrots roughly chopped
1 large Onion roughly chopped
3 tsp minced Garlic
Thyme, dried 1 tsp
Marjoram, dried, .5 tsp
Olive Oil, 1 tbsp
Tips
Optional- I usually run my emersion blender through the soup and get it to a smooth consistancy once cooked.
Since I prep the veggies while the lentils are cooking, I did not include that in the prep time.
Directions
1. Put the lentils and Beef broth into a medium pot and bring to a boil. Reduce to a simmer for 15 minutes.
2. While the lentils are cooking, chop up the onion and carrot. Saute them with the oil and garlic until the onions are a transulcent.
3. Add the onions & Carrot mixture, the tomatoes and dried herbs to the lentils. Let cook for another 15 minutes.
Serving Size: Makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user OLIVERSMOM2.
2. While the lentils are cooking, chop up the onion and carrot. Saute them with the oil and garlic until the onions are a transulcent.
3. Add the onions & Carrot mixture, the tomatoes and dried herbs to the lentils. Let cook for another 15 minutes.
Serving Size: Makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user OLIVERSMOM2.
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