Combine lentils, barley and beef broth in a large stockpot or Dutch oven (you can make this in a slow cooker as well). Bring to a boil over medium high heat, then reduce heat and simmer ingredients for 30 minutes.
Dice onion, celery and garlic while lentils and barley are simmering.
Add ground beef to a large frying pan and brown over medium heat. Cook until juices run clear and meat is no longer pink.
Add beef, celery, onion, garlic, tomatoes, salt (if using), pepper, bay leaf and cayenne pepper to the large pot with the lentils. Break up tomatoes with a 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.
Notes
This soup goes great with a fresh loaf of crusty bread!
I’m a dietitian working with Indigenous communities in Saskatchewan and this is one of my go to recipes when cooking out in communities. It’s easy to make, full of flavour and everyone always asks for seconds!
Is the cholesterol in this recipe from the beef? If so, could I use ground pork, chicken or turkey or a mix?
Great question! Yes, the cholesterol is from the beef, which is extra lean. We have updated the recipe to reflect this information. According to our registered dietitian, the amount of cholesterol is similar whether you use extra lean ground beef, pork, chicken or turkey, so feel free to whichever one you prefer.
Easy to make and the kids liked it too!
Am I missing when the garlic is used?
Good catch! The garlic is added in step 4 when the celery, onions, beef, tomatoes, herbs and spices are added. The recipe has been updated to include the garlic.
Combine lentils, barley and beef broth in a large stockpot or Dutch oven (you can make this in a slow cooker as well). Bring to a boil over medium high heat, then reduce heat and simmer ingredients for 30 minutes.
2
Dice onion, celery and garlic while lentils and barley are simmering.
3
Add ground beef to a large frying pan and brown over medium heat. Cook until juices run clear and meat is no longer pink.
4
Add beef, celery, onion, garlic, tomatoes, salt (if using), pepper, bay leaf and cayenne pepper to the large pot with the lentils. Break up tomatoes with a wooden spoon.
5
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.
I’m a dietitian working with Indigenous communities in Saskatchewan and this is one of my go to recipes when cooking out in communities. It’s easy to make, full of flavour and everyone always asks for seconds!
Is the cholesterol in this recipe from the beef? If so, could I use ground pork, chicken or turkey or a mix?
Great question! Yes, the cholesterol is from the beef, which is extra lean. We have updated the recipe to reflect this information. According to our registered dietitian, the amount of cholesterol is similar whether you use extra lean ground beef, pork, chicken or turkey, so feel free to whichever one you prefer.
Easy to make and the kids liked it too!
Am I missing when the garlic is used?
Good catch! The garlic is added in step 4 when the celery, onions, beef, tomatoes, herbs and spices are added. The recipe has been updated to include the garlic.