Low Fat Beef Lentil Soup High Fiber Recipes

LENTIL SOUP WITH BEEF

Steps:

• Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

LOW-FAT BEEF & LENTIL SOUP (HIGH FIBER)

Steps:

• In Dutch oven, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3 to 5 minutes or until tender.
• Add water, broth, picante sauce and lentils.
• Bring to a boil; reduce heat to low.
• Cover tightly and simmer 35 to 45 minutes or until lentils are tender.
• Meanwhile trim fat from beef steaks.
• Stack steaks and cut lengthwise in half and then crosswise into 1-inch strips; set aside. Increase heat to medium; bring to a boil.
• Stir in beef and escarole. Immediately remove from heat. Cover and let stand 5 minutes before serving.

BEEF AND LENTIL SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
• Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
• After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

LOW SODIUM BEEF LENTIL SOUP

Steps:

• Brown beef.
• Shred cabbage, slice carrots, celery ribs, and chop yellow onions.
• Add all ingredients into a large stock pot.
• Bring to boil.
• Reduce heat and simmer uncovered for 1 hr or until lentils and vegetables are tender.
• Remove bay leaf before serving.