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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I have been making this soup for years. I normally use green lentils but use your preference. This is an excellent recipe for diabetics. Ingredients:
1 lb lean ground beef |
1 quart water |
1 cup dried lentils, rinsed |
2 cups cabbage, chopped |
1 cup carrot, sliced |
1 cup celery, sliced |
1 cup onion, chopped |
1/2 cup green pepper, chopped |
1/2 teaspoon pepper |
1/2 teaspoon thyme |
1 bay leaf |
1 teaspoon salt (optional) |
2 beef bouillon cubes (optional) |
10 ounces frozen chopped spinach, thawed and drained |
Directions:
1. In a large pot, brown ground beef and drain fat.
2. Add water,lentils, cabbage,carrots, celery,onion, green pepper, pepper, thyme and bay leaf. Add salt and bouillon cubes if using.
3. Bring to a boil, reduce heat and simmer uncovered for 1 - 1 1/2 hours or until lentils and vegetables are tender.
4. Add spinach and heat through. Remove bay leaf.
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