About this recipe:A delicious and hearty beef soup, which is packed full of protein. Minced beef is simmered with lentils, carrots, onions, celery and mushrooms until done. Serve with a crusty bread roll.
Serves: 6 - 8
450g lean minced beef
300g dry lentils, rinsed
125g carrots, chopped
125g onion, chopped
125g celery, chopped
1 teaspoon salt
ground black pepper to taste
2 beef stock cubes
1.5 litres V8 vegetable juice
1/2 (300g) tin mushrooms, drained
1 dash Worcestershire sauce
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Brown minced beef; break meat into small pieces while cooking. Drain.
Place minced beef in a big pot with a lid. Add lentils, vegetables, water, salt, pepper, stock cubes, vegetable juice, mushrooms and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours or until lentils are tender. Stir occasionally.
Two minor problems. Don't like celery, substituded with potato and couldn't find the vegetable juice so used 2 500 gm packs of passata. This meant a bit less liquid but came out ok. Also used fresh mushrooms.
Anyway, really rich and tasty. A good recipe to play about with. - 28 Jun 2011