Beef Lentil Soup This easy Beef Lentil Soup recipe is so comforting and filling. Throw all the ingredients in your pot and let those delicious flavors simmer together to make a delicious meal everyone will love. Prep Time 15 mins Cook Time 1 hr 35 mins Total Time 1 hr 50 mins Course: SoupCuisine: AmericanKeyword: beef lentil soup, soup recipe Servings: 8 Calories: 275kcal Author: Joanna Cismaru Ingredients 1 lb ground beef extra lean 1 medium onion chopped 2 medium carrots chopped 2 stalks celery chopped 2 cup cabbage shredded 1 cup dried lentils rinsed 1 small green bell pepper chopped 1 tsp salt or to taste 1/2 tsp pepper or to taste 1/2 tsp garlic powder 1/2 tsp thyme dried 1 bay leaf 6 cups water 2 cups tomato sauce 1 tbsp tomato paste 10 oz frozen spinach thawed, chopped Instructions Brown the beef: Add the ground beef to a large soup pot and cook it until it’s no longer pink. If there’s a lot of fat left over, drain. Cook the veggies: Saute the onion, carrots, celery, cabbage, lentils, bell pepper, salt, pepper, garlic powder, thyme, and cook for 5 minutes or until the onion softens. Stir in the tomato paste and toast for 30 seconds. Finish the soup: Add water and the tomato sauce. Stir well and bring the soup to a boil. Reduce the heat and simmer uncovered for 1 to 1 1/2 hours or until the lentils and vegetables are tender. Remove the bay leaf, stir in the chopped spinach, and serve. Notes Slow Cooker Instructions: I would still brown the ground beef first, then simply dump all the ingredients in the slow cooker and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Leftovers: Once the soup has come to room temperature, store it in an airtight container and refrigerate for up to 4 days. Freezing: Let the soup fully cool down to room temperature. I like to store it in individually sized airtight containers for easier thawing, but you can, of course, store it all together in a large container. This will last 4-6 months frozen. Thaw by either placing the soup in the fridge overnight, reheat it in a pot, or zap it in the microwave. If you reheat on the stovetop, you may need to add a splash of water. The lentils can absorb more liquid and create a thicker consistency when you reheat. Nutrition Calories: 275kcal | Carbohydrates: 24g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 725mg | Potassium: 868mg | Fiber: 10g | Sugar: 5g | Vitamin A: 142.1% | Vitamin C: 28.8% | Calcium: 10.2% | Iron: 24.7%

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