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Lentils.org

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Autumn Red Lentil Soup

Prep Time: 15 Minutes

Total time: 1 Hours 20 Minutes

Servings: 12

This tasty, autumn-inspired soup will make you look forward to the end of summer.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 cup (250 mL) red lentils, rinsed

    ¼ cup (60 mL) pot barley

    5 cups (1.25 L) low sodium beef broth

    1/2 lb (250 g) lean ground beef

    ½ cup (125 mL) chopped onion

    2 carrots, chopped

    2 celery stalks, chopped

    1 cup (250 mL) corn, canned or frozen

    2 cloves garlic, minced

    1 can (28 oz/796 mL) diced tomatoes with juice

    ½ tsp (2 mL) salt

    ½ tsp (2 mL) freshly ground black pepper

    1 bay leaf

Directions

  1. In a large stock pot, combine lentils, barley, and beef broth . Bring to a boil, reduce heat and simmer covered for 30 minutes.
  2. In a non-stick skillet, sauté beef and onion over medium-high heat, until beef is no longer pink, about five minutes.
  3. Add beef mixture to stockpot along with carrots, celery, corn, garlic, tomatoes, salt, pepper and a bay leaf. Return to a boil, reduce heat and simmer covered 20 to 30 minutes, or until vegetables are tender, stirring occasionally.
  4. Remove bay leaf before serving.

Nutritional Information

  • Serving Size: 1 cup (4 L)
  • Per serving:
  • Calories 140
  • Total Fat 2 g
  • Saturated Fat 0 g
  • Cholesterol 10 mg
  • Carbohydrates 20 g
  • Dietary Fibre 4 g
  • Sugar 4 g
  • Protein 12 g
  • Sodium 160 mg
  • Potassium 314 mg
  • Folate 10 mcg

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