Lentil, Beef, and Quinoa Soup Recipe
Ingredients
- 1 lbs ground beef, extra lean - (96/4)
- ⅔ cup lentils - (uncooked)
- ½ 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
Instructions
- Heat oil in a large pot or Dutch oven over medium high heat. Add in celery and onions, and cook for about 2 minutes.
- Add in ground beef, and cook until meat is browned and cooked through, about 5 minutes.
- Stir in garlic, parsley, thyme, cumin, and salt & pepper. Cook for another 1-2 minutes.
- 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.
- 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.
- Turn off heat and stir in balsamic vinegar. Season with additional salt and pepper as desired.
Notes
- The entire recipe makes 6 servings
- The serving size is about 1 1/2 cups
Nutrition
Calories: 334 kcal (17%)Carbohydrates: 28.8 g (10%)Protein: 33 g (66%)Fat: 8 g (12%)Saturated Fat: 2 g (13%)Cholesterol: 60 mg (20%)Sodium: 554 mg (24%)Potassium: 450 mg (13%)Fiber: 9 g (38%)Sugar: 3.5 g (4%)Calcium: 510 mg (51%)Iron: 1.1 mg (6%)