Lentil, Beef, and Quinoa Soup Recipe – 6 Smart Points

Lentil, Beef, and Quinoa Soup

I’m all about Weight Watchers Soup Recipes these days, and my Lentil, Beef, and Quinoa Soup was definitely one of my favorite new recipes that came out of my kitchen this week. I love soups that are hearty, and filling, and pretty much a complete meal in one bowl. The tender lentils and juicy ground beef are the stars of this soup. They add wonderful flavor and texture, and are complemented perfectly by the earthy quinoa, wholesome vegetables and incredible spices. It’s a pretty easy soup to throw together, it delivers a lot of flavor, and is perfectly satisfying. The nourishing ingredients are a powerhouse of nutrition too…tons of fiber, protein, and vitamins. On a chilly fall day, this Lentil, Beef, and Quinoa Soup recipe makes a great lunch or dinner with little to no side dishes needed. I’d serve this with maybe a light green salad and nothing more. Reheats and freezes well too, so get this soup on your to do list soon! You won’t regret it.

Lentil, Beef, Quinoa Soup

Lentil, Beef, and Quinoa Soup
Print Recipe
A healthy and heart soup that will leave you feeling satisfied. Packed with protein and fiber, this tasty soup is a nutritious way to fill up for just a handful of Points.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Lentil, Beef, and Quinoa Soup
Print Recipe
A healthy and heart soup that will leave you feeling satisfied. Packed with protein and fiber, this tasty soup is a nutritious way to fill up for just a handful of Points.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
  • 1 lbs ground beed, extra lean 96/4
  • 2/3 cup lentils uncooked
  • 1/2 cup quinoa uncooked
  • 5 cups fat free beef stock
  • 1 large onion diced
  • 4 stalks of celery diced
  • 2 large carrots diced
  • 4 cloves of garlic minced
  • 1 tbsp olive oil
  • 1 tbsp dried parsley
  • 2 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste
Servings: servings
Instructions
  1. Heat oil in a large pot or Dutch oven over medium high heat. Add in celery and onions, and cook for about 2 minutes.
  2. Add in ground beef, and cook until meat is browned and cooked through, about 5 minutes.
  3. Stir in garlic, parsley, thyme, cumin, and salt & pepper. Cook for another 1-2 minutes.
  4. Add in lentils, carrots, and 4 cups of broth and stir well. Bring to a simmer, then turn heat to low, cover, and let simmer for 60 minutes. Lentils should become tender.
  5. Now stir in quinoa and remaining cup of broth. Cover and cook for another 30-40 minutes, or until quinoa is completely cooked and tender.
  6. Turn off heat and stir in balsamic vinegar. Season with additional salt and pepper as desired.
Recipe Notes

Entire recipe makes 6 servings
Serving size is about 1 1/2 cups
Each serving = 6 Smart Points

PER SERVING: 283 calories; 8g fat; 2.5g saturated fat; 21g carbohydrates; 7.5g fiber; 0g sugar; 29g protein

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Comments

  1. How do I print this recipe?

  2. I can’t find a way to print your recipes. How?? Ideas!!

  3. Lawrence Wolfson says:

    When are you going to allow printing of your recipes? I am tired of copy and paste to word to save a copy or print.

  4. Susan Silver says:

    I wish you had a link to save your recipes on Pinterest.

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