Lentil Soup with Beef and Red Pepper
- 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.
- 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
a_rendon 280 Days Ago
This soup was so easy to make - the hardest part is chopping the vegetables if you don't have a food processor to do it. The soup is healthy and delicious. Great dinner recipe for those cool evenings!
Amber Sackman 1393 Days Ago
This was absolutely delicious! Will definitely be making again.