Beefy Lentil Vegetable Soup

Name: Beefy Lentil Vegetable Soup
Prep time: 15 min
Yield: 7 Servings
Ingredients: cups dry lentils — rinsed: 1 1/2; lb lean ground beef: 1; cup carrot — chopped: 1; cup celery- chopped: 1; cup onion chopped: 1; cups of water: 3; black pepper-ground; tsp salt: 1; cubes of beef bouillon cube: 2; oz canned mushrooms-drained: 4.5; cups of tomato-vegetable juice cocktail: 6; a dash of Worcestershire sauce

Features:

Cuisine:

Italian

2 hrs and 15 mins
Serves 7
Easy

Ingredients

1 1/2 cups dry lentils — rinsed
1 lb lean ground beef
1 cup carrot — chopped
1 cup celery- chopped
1 cup onion chopped
3 cups of water
black pepper-ground
1 tsp salt
2 cubes of beef bouillon cube
4.5 oz canned mushrooms-drained
6 cups of tomato-vegetable juice cocktail
a dash of Worcestershire sauce

How to Make Beefy Lentil Vegetable Soup

Brown the beef and cut it into small pieces while you cook and drain.
Add the meat into a pot and cover it. Add vegetables, water, lentils, salt, bouillon, pepper, vegetable juice, Worcestershire sauce, and mushrooms.
Cook on high flame and bring to a boil.
Simmer and continue to cook while covered.
Cook on low flame for approximately 2 hours until the lentils are tender. Stir frequently.

Trivia

Lentils are often considered to be poor man’s meat.
The word ‘lens’ is derived from the Latin name of lentils, lens culinaris. This is because the double convex lens appears like lentils.