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Hamburger Lentil Soup

Made with healthy red lentils, barley, and lean ground beef – this hearty soup is perfect for a brisk fall or winter day.

Ingredients

  • 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) extra lean 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

Directions

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 and celery while lentils and barley are simmering.

Place ground beef into a large frying pan and brown the meat over medium heat. Cook until juices run clear and meat is no longer pink.

Add beef, celery, onion, tomatoes, salt (if using), pepper, bay leaf and cayenne pepper to the large pot. 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.

TIPS

This soup goes great with a fresh loaf of crusty bread!

Reviews [4]

Amanda
I liked it

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!

Karen

Is the cholesterol in this recipe from the beef? If so, could I use ground pork, chicken or turkey or a mix?

Debra

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.