Beefy Lentil Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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It's easy, healthy, and freezes really well. What more could you ask for? The original recipe calls for a small tin of sliced mushrooms, but I find a lot of people don't like mushies, so I leave them out. Ingredients:
500 g beef mince |
1 1/2 cups dry green lentils, rinsed |
1 cup carrot, chopped |
1 cup onion, chopped |
1 cup celery, chopped |
3 cups water |
salt |
ground black pepper |
2 teaspoons beef stock powder |
1 1/2 liters vegetable juice cocktail (such as v8) |
1 dash worcestershire sauce |
Directions:
1. Brown beef, breaking up as finely as possible.
2. Drain fat off beef.
3. Place beef and all other ingredients into a big pot. Bring to a boil, reduce heat, and cover.
4. Simmer, stirring occasionally, for 1 1/2 to 2 hours, or until lentils are tender.
5. Serve with crusty bread and a dollop of plain yoghurt (or not!).
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