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Hamburger Lentil Soup

Made with healthy red lentils, barley, and ground beef, this hearty soup is perfect for a brisk fall day when served with whole wheat bread.


  • 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
  • 0.5 kg (1 lb) ground beef
  • 28 fl oz (796 mL) no-salt-added canned tomatoes
  • 1/2 tsp (2 mL) salt
  • 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 place over medium heat. Cook until juices run clear. Add beef and vegetables, along with remaining ingredients, 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.

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