Recipe by KELLY614
"A great lunch soup full of protein. I make a batch of this and warm it up all week."
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beef chuck, cut into 1-inch cubes
salt and pepper to taste
2 large stalks
1 1/2 teaspoons
2 (32 ounce) cartons
1 (28 ounce) can
chopped fresh parsley
grated Parmesan cheese, or to taste
The only change I made to the recipe was using beef broth rather then chicken.
It was wonderful! ;-)
40 minutes to cook lentils in a simmer just wasn't long enough. The soup was tasty, but with kinda hard lentils, it bombed...
You could add drained cooked hamburger to this instead of beef and I chopped my veges in a small quisinart. I also used rehidrated onion as I forgot onion at the store and 1 T. fresh oregano, fresh parsley. 1 bay leaf. Made a double batch w/ large crushed tomatoes, I will only use one can next time. It made two pretty good sized pots. Next time I will use my 9qt. cast iron pan on low. Cooked for about 2 hours and could not keep the kids away from it. It freezes beautifully.
My "I hate vegetables because I'm sure they'll kill me" 11 year old helped make this soup. He and his 9 year old, "I'll eat SOME veggies unless they're green" brother both loved the smell as it cooked. I had my 11 year old "try the soup" to see if it was done and he LOVED it. I added more veggies including chopped fresh spinach and a can of beef chunks from Costco instead of the regular beef. I'm trying to eat more legumes and this will be on the top of my legume recipe list now! If the kids will eat it, it's all good!
We absolutely loved this. I modified it only slightly - using part chicken broth and part beef stock, because that's what I had on hand that needed to be used up. I did not use the cilantro - only parsley. I only added 1 cup of lentils, which was plenty for the amount of stock that I added. In the end, it was more like a stew. I served it over ditalini pasta with crusty french bread on the side. Delicious!
A fantastic combination! The beef and lentils go so well together. This recipe is a real winner - no changes needed, although I substituted beef broth for the chicken broth like many other reviewers. As with many soups/stews, it's even better the second day.
I followed other reviews and used beef and vege broth instead of chicken. I added some frozen corn and peas as well as about 2T Worcestershire. Also, I didn't have enough lentils on hand so I did half lentils/ half barley. I'll definitely make it again.
My husband and I loved this soup! It didn't last long in our kitchen and we'll make it again soon!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Lentil Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 343
** Calories from Fat: 84
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