Beef Lentil and Vegetable Soup

Beef Lentil and Vegetable Soup


137 people made this

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
  • 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 (3)


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

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