Hamburger Lentil Soup
Use red lentils to make a satisfying hamburger lentil soup from scratch. Easy ingredients make for delicious and affordable comfort meal in a bowl.
Servings 10 servings
Calories 307
Ingredients
- 2 cups (500 mL) dry red lentils, rinsed & drained
- 1/3 cup (75 mL) pot barley
- 10 cups (2.5 L) low-sodium beef broth
- 1 large onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, 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
Instructions
- 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!
Nutrition
Serving Size: 2cups (500 mL) | Calories: 307 | Total Fat: 6g | Saturated Fat: 2g | Carbohydrate: 37g | Fibre: 6g | Sugars: 5g | Protein: 27g | Cholesterol: 27mg | Sodium: 633mg | Potassium: 1180mg | Iron: 6mg