Lentil Soup with Beef and Red Pepper

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19 users rated this recipe an average rating of 4.5
  • Makes: 6 servings
  • Serving Size: 1 1/3 cups each
  • Prep: 25 mins
  • Slow Cook: 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high)
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Lentil Soup with Beef and Red Pepper
Ingredients
1
pound boneless beef sirloin steak
4
cups reduced-sodium beef broth
1
cup French lentils, rinsed and drained
1
cup water
3/4
cup coarsely chopped red sweet pepper (1 medium)
1/2
cup chopped onion (1 medium)
1/2
cup sliced carrot (1 medium)
1/2
cup sliced celery (1 stalk)
2
1
teaspoon ground cumin
1/4
teaspoon cayenne pepper
1/3
cup snipped fresh parsley
Directions
  1. Trim fat from meat. Cut meat into 3/4-inch pieces. If desired, in a nonstick skillet cook beef over medium-high heat until browned on all sides. Place meat in a 3 1/2- or 4-quart slow cooker. Stir in broth, lentils, water, sweet pepper, onion, carrot, celery, garlic, cumin, and cayenne pepper.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in parsley. Ladle soup into bowls.
Nutrition Facts (Lentil Soup with Beef and Red Pepper)
    Per serving:
  • 265 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 50 mg chol.,
  • 353 mg sodium,
  • 24 g carb.,
  • 11 g fiber,
  • 3 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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