Autumn Red Lentil Soup

lentils, lentil soup recipe, canadian recipes, canada food

  • 1 cup (250 mL) dry red lentils, rinsed and drained
  • ¼ cup (60 mL) dried pot barley
  • 5 cups (1.25 L) beef broth
  • 260 g lean ground beef
  • ½ cup (125 mL) onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup (250 mL) corn, canned or frozen
  • 2 cloves garlic, minced
  • 28 oz (700 mL) can tomatoes, chopped with juice
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) pepper
  • 1 bay leaf

Combine lentils, barley and beef broth in a large stock pot. Bring mixture to a boil, reduce heat and simmer covered for 30 minutes.

In a non-stick skillet, sauté beef and onions over medium-high heat, breaking up with spoon until beef is no longer pink, about five minutes.

Add to stockpot along with the remaining ingredients. Bring to a boil, reduce heat and simmer covered 20 to 30 minutes, or until vegetables are tender, stirring occasionally.

Remove bay leaf before serving.

Nutritional information

Per Serving (250g)

  • Calories 158
  • Protein 11.2g
  • Carbohydrates 20.1g
  • Fibre 4.5g
  • Sugars 2.6g
  • Fat 3.5g
  • Cholesterol 12mg
  • Potassium 467.2mg
  • Sodium 576.2mg
  • Vitamin A 2%
  • Vitamin C 11%
  • Calcium 4%
  • Folate 4%
  • Iron 52%
  • Zinc 8%

Makes 5-6 servings.

Recipe courtesy of Canadian Lentils.

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