Beef lentil and vegetable soup

    2 hours 5 min

    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.

    152 people made this

    Serves: 6 - 8

    • 450g lean minced beef
    • 300g dry lentils, rinsed
    • 125g carrots, chopped
    • 125g onion, chopped
    • 125g celery, chopped
    • 750ml water
    • 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

    Prep:20min  ›  Cook:1hr45min  ›  Ready in:2hr5min 

    1. Brown minced beef; break meat into small pieces while cooking. Drain.
    2. 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.

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    Reviews in English (106)


    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


    This sounds lovely - got all the ingredients, bar the V8, which sounds like a great addition. I'll definately try this over the weekend and let you know how it goes! Thanks for sharing  -  19 Sep 2012


     -  28 Jun 2011