This is my new winter favorite! I adapted the recipe from Food.com's Country Hamburger Lentil Soup, making it higher in protein and slightly lower in carbs. I also tweaked the seasonings a little to suit my taste.
Ingredients
- 16 oz lean ground beef
- 2 can diced tomatoes
- ¾ cup dried lentils
- 4 cup water
- 3 stalk celery, finely diced
- 3 carrots, sliced
- ½ cup onion, finely diced
- 2 clove garlic, minced
- 1 tbsp better Than Boullion (Organic Beef Base)
- 2 tsp, ground oregano
- 1 tsp, ground basil, dried
- ½ tsp, ground black pepper
- 2 bay leaf
Directions
Prep:
Cook:
Total:
- Stove Top: In a large saucepan, cook ground beef over medium-high heat until no longer pink. Drain fat.
- Stir in diced tomatoes and remaining ingredients. Bring to a boil.
- Cover saucepan, reduce heat to medium-low and simmer 40-60 minutes until vegetables are tender. Adjust seasoning to taste.
- Discard bay leaves before serving or dividing into meal prep containers.
- Slow Cooker: In a skillet, cook ground beef over medium-high heat until no longer pink. Drain fat.
- Add ground beef to slow cooker along with remaining ingredients. Stir once to combine.
- Cover and cook on LOW setting for 12 hours or HIGH setting for 6 hours.
- Discard bay leaves before serving or dividing into meal prep containers.