Lentil, Veg, Beef Soup

4.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 244.8
  • Total Fat: 7.5 g
  • Cholesterol: 51.1 mg
  • Sodium: 1,191.6 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 5.4 g
  • Protein: 27.1 g

View full nutritional breakdown of Lentil, Veg, Beef Soup calories by ingredient
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Number of Servings: 8


    2 tablespoons olive oil
    1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
    Salt and freshly ground black pepper
    3 large celery stalks, chopped
    2 large carrots, peeled and chopped
    1 large onion, chopped
    6 garlic cloves, chopped
    1 1/2 teaspoons chopped fresh rosemary leaves
    1 1/2 teaspoons dried oregano
    6 (14-ounce) cans beef broth
    1 (28-ounce) can diced tomatoes in juice
    2 cups (about 11 ounces) lentils, rinsed
    1/3 cup chopped fresh Italian parsley leaves


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.

Number of Servings: 8

Recipe submitted by SparkPeople user WINEFANCY.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    This is delicious made with beef and beef broth! So I decided to try it with chicken and chicken broth. Just as delicious! I'm going to wear this recipe out! - 3/24/13

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  • Incredible!
    1 of 1 people found this review helpful
    This is delicious and great for dividing up into 8 bowls and freezing to be eaten as needed. My very picky husband even loves it. I have been making this recipe weekly for him to bring to work for lunch, he cant get enough! - 5/3/09

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  • I used a whole bag of lentils and 1lb ground beef, 1/2 lb ground beef organ meat blend from the farmer's market. Very high protein and filling. - 8/6/12

    Was this review helpful?   yes  No
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