Beef Lentil Soup Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
JUDY LAUSCH DGSV43A
1 lb: ground beef,
1 quart: water,
1 cup: dried lentils, rinsed
2 cup: cabbage, chop
1 cup: carrots, sliced
1 cup: celery, sliced
1 cup: onion, chop
1/2 cup: green pepper, dice
1/2 teaspoon: pepper,
1/2 teaspoon: thyme,
1: bay leaf,
1 teaspoon: salt, optional
2: beef bouillon cubes, opt.
1 pkg: spinach, thaw & chop (10 oz)
Directions:
In a large kettle, brown ground beef. Drain. Add water, lentils,
cabbage carrots, celery, onion, green pepper, pepper, thyme and bay
leaf. Also add salt and bouillon if desired. Bring to a boil. Reduce
heat and simmer, uncovered, bor 1 to 1 1/2 hours or until the lentils
and vegetables are tender. Add spinach and heat through. Remove bay
leaf.
Yield: 6 servings
Source from luhu.jp
cabbage carrots, celery, onion, green pepper, pepper, thyme and bay
leaf. Also add salt and bouillon if desired. Bring to a boil. Reduce
heat and simmer, uncovered, bor 1 to 1 1/2 hours or until the lentils
and vegetables are tender. Add spinach and heat through. Remove bay
leaf.
Yield: 6 servings
Source from luhu.jp