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Beef Lentil and Vegetable Soup

  • 6servings
  • 125minutes
  • 385calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 450g lean minced beef

  2. 300g dry lentils, rinsed

  3. 125g carrots, chopped

  4. 125g onion, chopped

  5. 125g celery, chopped

  6. 750ml water

  7. 1 teaspoon salt

  8. ground black pepper to taste

  9. 2 beef stock cubes

  10. 1 1/2 litres V

  11. 8 vegetable juice

  12. 1/2 (300g) tin mushrooms, drained

  13. 1 dash Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Brown minced beef; break meat into small pieces while cooking. Drain.

  2. Place minced beef in a big pot with a lid. Add lentils, vegetables, water, salt, pepper, stock cubes, vegetable juice, mushrooms and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours or until lentils are tender. Stir occasionally.

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