Time 1h25m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.
Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
In a large pot, brown ground beef and drain fat. Add water,lentils, cabbage,carrots, celery,onion, green pepper, pepper, thyme and bay leaf. Add salt and bouillon cubes if using. Bring to a boil, reduce heat and simmer uncovered for 1 - 1 1/2 hours or until lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.
Time 2h15m Yield 6 servings Number Of Ingredients 13 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.
Time 2h15m Yield 8 Number Of Ingredients 14 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.
Time 9h15m Yield 8 serving(s) Number Of Ingredients 13 Steps:
In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage. Cover& cook on low 8 hours or until lentils are tender. Remove beef from bones, shred and and return to pot. Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.
Time 8h20m Yield 10 servings (about 3-3/4 quarts). Number Of Ingredients 12 Steps:
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.
Time 1h15m Yield 6 Number Of Ingredients 15 Steps:
Combine broth, carrots, celery, and lentils in a large stockpot over medium-high heat; bring to a boil. Boil for 5 minutes, then reduce heat to low. Add cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, pepper, and bay leaf. Cover and let simmer until vegetables and lentils are cooked thoroughly, about 45 minutes. While soup is simmering, heat a skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir until browned and crumbly and onion is soft, 5 to 7 minutes. Drain fat from the skillet; add contents to the soup. Serve.
Time 1h40m Yield 12 servings, 1 cup each Number Of Ingredients 11 Steps:
Place lentil in large heatproof bowl. Add enough boiling water to completely cover lentils; cover. Let stand 15 min. Meanwhile, heat oil in Dutch oven on medium heat. Add meat and 1/2 tsp. pepper; stir. Cook 8 to 10 min. or until meat is evenly browned, stirring occasionally. Add onions, carrots and celery; stir. Cook 6 to 8 min. or until vegetables are crisp-tender, stirring frequently. Drain lentils. Add to cooked vegetable mixture along with remaining pepper and all remaining ingredients except cheese; mix lightly. Bring to boil; simmer on medium-low heat 1 to 1-1/4 hours or until lentils are tender. Serve topped with cheese.
