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Country Hamburger Lentil Soup

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Ingredients

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	1 cup dried lentils (used a mix of red, brown, green and yellow)
	1 (28 ounce) can diced tomatoes
	8 ounces lean ground beef, browned
	3 ounces celery, thinly sliced (3 stalks)
	3 ounces baby carrots, thinly slieced (good-sized handful)
	1/2 small onion, diced
	2 garlic cloves, minced
	3 cups water
	3 teaspoons beef bouillon
	1 teaspoon dried basil

Nutritional information

215.5

Calories

40 g

Calories From Fat

4.5 g

Total Fat

1.6 g

Saturated Fat

24.6 mg

Cholesterol

66.3 mg

Sodium

27.1 g

Carbs

12.3 g

Dietary Fiber

5.3 g

Sugars

17.4 g

Protein

356 g

Serving Size

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Country Hamburger Lentil Soup

Name: Country Hamburger Lentil Soup
Prep time: 20 min
Total time: 12 h 35 min
Yield: 6
Cuisine: American
Ingredients: : 1; : 1; : 8; : 3; : 3; : 1/2; : 2; : 3; : 3; : 1

Features:

Cuisine:

American

1. I didn't have diced tomatoes so I substituted a 28 ounce can of crushed tomatoes. 2. used one pound of ground beef 3. I simmered it on the stove for 2-1/2 hours 4. I added an extra cup of water and an extra teaspoon of beef bouillon. 5. I added about one cup of V8 and a few dashes of black pepper for more flavor.

755 min
Serves 6
Easy

Ingredients

Directions

Country Hamburger Lentil Soup – Crock-Pot,I created this on a busy hockey weekend – I wanted something warm to come home to after spending a long day at the hockey rink. This was just the ticket… and I got to clean out my cupboards too!,1. I didn’t have diced tomatoes so I substituted a 28 ounce can of crushed tomatoes. 2. used one pound of ground beef 3. I simmered it on the stove for 2-1/2 hours 4. I added an extra cup of water and an extra teaspoon of beef bouillon. 5. I added about one cup of V8 and a few dashes of black pepper for more flavor.,I didn’t have enough diced tomatoes so I substituted a 28 oz can of crushed tomatoes. used one pound of ground beef because I didn’t want to think up something to do with the other half a pound. I simmered mine on the stove for two and a half hours because I started it too late to do it in the crock pot. After simmering for awhile the consistency was a bit thicker than I wanted so I added another cup of water and another teaspoon of beef bouillon. I still wasn’t quite satisfied with the flavor so I added some V8 (maybe about a cup’s worth?) and a few dashes of pepper. I only used 1 bay leaf this time so next time maybe I’ll add two and I’ll definitely try cooking it in the crock pot to allow more time for the flavors to meld. I saw one reviewer mentioned using Italian sausage instead of ground beef and I think that sounds like a great idea. If I do that I might even be able to get my picky siblings to try this.

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Steps

1 Done	Brown Ground Beef.
2 Done	Combine All Ingredients in 4-5qt Crock Pot.
3 Done	Cook on Low at Least 12 Hours or High For 6 Hours. I Do a Combination of High/Low, When I Made This I Did Low For 5 Hours and High For 4 Hours.
4 Done	Remove Bay Leaves Before Serving.
5 Done	*note: When I Saved the Leftovers, I Added Another Cup of Water to Prevent It from Becoming Too Thick the Next Day. It Made Very Yummy Leftovers!