Lentil Soup with Ground Beef and Brown Rice Recipe

Looking for an easy Lentil Soup with Ground Beef and Brown Rice recipe? Learn how to make Lentil Soup with Ground Beef and Brown Rice using healthy ingredients.


Submitted by sherrycc

Makes 6 servings



From: http://kalynsprintablerecipes.blogspot.com/2009/08/lentil-soup-with-ground-beef-and-brown.html "recipe created by Kalyn to use what was in the house when she was too sick to go to the store!"

Recipe Ingredients for Lentil Soup with Ground Beef and Brown Rice

1 lb. lean ground beef (use beef with less than 10% fat for South Beach Diet)
2 tsp. olive oil (or more, depending on your pan)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 T garlic, minced
1 T dried parsley
1 tsp. dried thyme
1/2 tsp. ground cumin
4 cups beef stock (or use 2 cans beef broth, low sodium recommended)
2 cups homemade chicken stock (or use 1 can chicken broth, low sodium recommended)
2 cups water, plus more as needed
2/3 cup lentils
1/2 cup finely chopped carrots
1/2 cup brown rice (I used Uncle Ben's whole grain brown rice, which I really like)
1 salt and pepper to taste
2 T balsamic vinegar (optional, but it adds a lot of flavor)

Recipe Directions for Lentil Soup with Ground Beef and Brown Rice

  1. Heat 1 tsp. olive oil in heavy frying pan, add ground beef and cook until meat is well browned, using a turner to break up into small pieces. Remove meat to heavy soup pot.

  2. Add another tsp. olive oil to frying pan and add onions and celery and saute 3-5 minutes, until vegetables are starting to soften. Add garlic, dried thyme, ground cumin, and dried parsley and saute 1-2 minutes more.

  3. Add vegetables to soup pot with meat, and rinse out frying pan with the 2 cups of water and add to soup pot. Add beef stock, chicken stock, lentils, and chopped carrots to pot and cook at a very low simmer about 60 minutes, or until lentils are quite soft. Taste soup and decide whether to add a small amount of water. (There should be quite a bit of liquid, and the broth should be flavorful but not too strong tasting. If there isn't very much liquid or broth seems too strong add more water at this point.)

  4. Add brown rice and continue to simmer soup 30-40 more minutes, or until rice is done but still a bit chewy. Season to taste with salt and fresh ground black pepper (I did not add salt.) Stir in balsamic vinegar if desired. Serve hot.

  5. This soup freezes well. You may need to add more liquid when the soup is reheated, because some will be absorbed by the rice.

Categories

Soup

Nutrition Facts
Serving Size 469.4g
Amount Per Serving
Calories
324
Calories from Fat
70
% Daily Value*
Total Fat
7.8g
12%
Saturated Fat
2.5g
12%
Trans Fat
0.0g
Cholesterol
67mg
22%
Sodium
846mg
35%
Potassium
794mg
23%
Total Carbohydrates
28.1g
9%
Dietary Fiber
7.8g
31%
Sugars
1.7g
Protein
33.5g
Vitamin A 33% Vitamin C 7%
Calcium 6% Iron 30%
* 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
96% confidence
A
  Good points
  • Low in sugar
  • High in manganese
  • High in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in sodium
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