Hamburger Lentil Soup
Made with healthy red lentils, barley, and ground beef, this hearty soup is perfect for a brisk fall or winter day.
- Serving Size 2 cups (500 mL)
- Calories 307
- Fat 6 g
- Saturated Fat 2 g
- Cholesterol 27 mg
- Carbohydrate 37 g
- Fibre 6 g
- Sugars 5 g
- Protein 27 g
- Sodium 633 mg
- Potassium 1180 mg
- Folate 213 mcg
- Iron 6 mg
- 2 cups (500 mL) dry red lentils
- 1/3 cup (75 mL) pot barley
- 10 cups (2.5 L) low-sodium beef broth
- 1 large onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 lb (454 g) ground beef
- 1 can (28 fl oz/796 mL) no-salt-added tomatoes
- 1/2 tsp (2 mL) salt (optional)
- 1/4 tsp (1 mL) pepper
- 1 bay leaf
- Dash cayenne pepper
Combine lentils, barley and beef broth in large stock pot or Dutch oven. Bring mixture to a boil, then reduce heat and simmer ingredients for 30 minutes.
Dice vegetables while lentils and barley are simmering.
Place ground beef into large frying pan and cook over medium heat. Cook until juices run clear and meat is no longer pink.
Add beef, vegetables, tomatoes, salt (if using), pepper, bay leaf and cayenne pepper, to the stock pot. Break up tomatoes with wooden spoon.
Bring mixture to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until vegetables are tender and soup has thickened. Remove bay leaf before serving.
- This soup goes great with a fresh loaf of crusty bread!