Autumn Red Lentil Soup

Autumn Red Lentil Soup

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

Preparation time: 
1 hour

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.

Yield: 12 cups (4 L)
Serving size: 1 cup (250 mL)

Nutritional information

per serving:
Calories 140
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 10 mg
Carbohydrates 20 g
Fibre 4 g
Sugars 4 g
Protein 12 g
Sodium 160 mg
Potassium 314 mg
Folate 10 mcg

Servings: 
12

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