Low Fat Beef Lentil Soup High Fiber Recipes

LOW-FAT BEEF & LENTIL SOUP (HIGH FIBER)

Steps:

• In Dutch oven, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3 to 5 minutes or until tender.
• Add water, broth, picante sauce and lentils.
• Bring to a boil; reduce heat to low.
• Cover tightly and simmer 35 to 45 minutes or until lentils are tender.
• Meanwhile trim fat from beef steaks.
• Stack steaks and cut lengthwise in half and then crosswise into 1-inch strips; set aside. Increase heat to medium; bring to a boil.
• Stir in beef and escarole. Immediately remove from heat. Cover and let stand 5 minutes before serving.

LOW FAT SPICY LENTIL SOUP (VEGETARIAN TOO!)

Steps:

• In large saucepan, combine ALL of the above; bring to a boil THEN simmer covered for 10 minutes.
• Simmer uncovered for 15 minutes; until soup thickens and lentils will soft.
• ENJOY!
• NOTE: If want a stronger flavour, can sauté everything except coriander in 2 tbsp of stock before adding to other ingredients.

LOW SODIUM BEEF LENTIL SOUP

Steps:

• Brown beef.
• Shred cabbage, slice carrots, celery ribs, and chop yellow onions.
• Add all ingredients into a large stock pot.
• Bring to boil.
• Reduce heat and simmer uncovered for 1 hr or until lentils and vegetables are tender.
• Remove bay leaf before serving.

BEEF AND LENTIL SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
• Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
• After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

BEEF LENTIL SOUP

Steps:

• In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.

PLAIN LENTIL SOUP (VEGAN...AND LOW FAT TOO!)

Steps:

• Wash lentils.
• Put all ingredients in large pot.
• Bring to boil then reduce heat and simmer 40 minutes til lentils are tender.
• Blend in blender in batches until all soup is smooth.
• Season with salt and pepper.

BEEF LENTIL SOUP

Steps:

• In a large pot, brown ground beef and drain fat.
• Add water,lentils, cabbage,carrots, celery,onion, green pepper, pepper, thyme and bay leaf. Add salt and bouillon cubes if using.
• Bring to a boil, reduce heat and simmer uncovered for 1 - 1 1/2 hours or until lentils and vegetables are tender.
• Add spinach and heat through. Remove bay leaf.