Candi's Lentil Soup Recipe

Looking for an easy Candi's Lentil Soup recipe? Learn how to make Candi's Lentil Soup using healthy ingredients.


Submitted by c_olewine1

Makes 19 servings



Brown lentils with stew beef, celery and carrots.

Recipe Ingredients for Candi's Lentil Soup

1 serving Lentil
24 oz Carrots, Baby
2 cup, diced Celery
1 medium raw Onion Red
7 clove Garlic
6 serving Chicken 33% Less Sodium Broth Rtsb
12 cup (8 fl oz) Water
2 tbsp Garlic Powder
32 oz Stew Meat
24 oz Lentil
2 tbsp, leaves Basil, Dried
1 serving Italian seasoning dried

Recipe Directions for Candi's Lentil Soup

  1. In a large bowl, empty the 24oz. lentils slowly into the bowl looking for any foreign items (plant material, stones). Cover the lentils with cold water. Set aside and let stand.

  2. Take the 2lbs. of stew beef and rinse under cool water, trim away any extra fat there may be and remove any extra moisture. Place meat into a large bowl. Add 2tbsp. garlic powder, 1tsp. basil, 1tsp. black pepper and 1 tsp. Italian seasoning. Mix meat and seasoning well.

  3. In a large frying pan, pour 1/2tsp. canola oil and spread it to cover the entire surface of pan with a paper towel. Turn heat on med and allow pan to get hot.

  4. Once pan is hot, place half the meat mixture in to pan, cover pan and brown meat.

  5. While meat is browning, take a 12qt. pot and empty the box of Swanson's chicken broth into pot. Fill the box2xs with tap water and pour into pot.

  6. When meat is browned, empty the entire contents of pan into broth. return pan to heat and repeat the browning proses with the remaining meat mixture.

  7. While meat browns, mince 7pieces of garlic and place into pot of broth. Chop 1med. red onion and place into pot. Turn the broth on med/high heat to begin to boil.

  8. Once meat is browned, empty the entire pan into broth. Stir.

  9. Take the lentils and drain off most of the water. The lentils should have swelled up. Pour the lentils into the broth and stir. Occasionally stirring is now required, as sticking may occur.

  10. Take the baby carrots and cut into halves to equal 3cups. Place into pot and stir. Take approximately 3 stalks of celery and cut to desired size to equal 2cups and place into pot, stir.

  11. Add 2 bay leaves, 1tsp. basil, 1tsp. Italian seasoning, 1/4tsp. black pepper or for a little spice 1/4tsp cayenne pepper, and salt to taste. Stir and cover.

  12. Once soup begins to boil, reduce heat to low, stirring occasionally to prevent sticking. Cook for 3 hours. Soup will thicken as it cooks. SERVING SIZE 2 CUPS. Enjoy!

Categories

Beans, Beef, Vegetables, Main Dish, Soup, Boil, Fry

Nutrition Facts
Serving Size 367.2g
Amount Per Serving
Calories
180
Calories from Fat
26
% Daily Value*
Total Fat
2.9g
4%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
28mg
9%
Sodium
249mg
10%
Potassium
147mg
4%
Total Carbohydrates
26.7g
9%
Dietary Fiber
13.3g
53%
Sugars
5.0g
Protein
22.5g
Vitamin A 100% Vitamin C 8%
Calcium 5% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
B-
  Good points
  • Very high in dietary fiber
  • High in iron
  • Very high in vitamin A
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