Autumn red lentil soup
- 1 cup (250 mL) red lentils, rinsed
- ¼ cup (50 mL) pot barley
- 5 cups (1.25 L) low-sodium beef broth
- 250 g (½ lb.) lean ground beef
- ½ cup (125 mL) chopped onion
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup (250 mL) corn, canned or frozen
- 2 cloves garlic, minced
- 1 can (796 mL/28 oz.) diced tomatoes with juice
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) freshly ground black pepper
- 1 bay leaf
- In a large stockpot, combine lentils, barley, and beef broth.
- Bring to a boil, reduce heat and simmer, covered, for 30 minutes. In a non-stick skillet, sauté beef and onion over medium-high heat, until beef is no longer pink, or for about 5 minutes.
- Add beef mixture to stockpot along with carrots, celery, corn, garlic, tomatoes, salt, pepper, and bay leaf; return to boil.
- Reduce heat and simmer, covered, for 20 to 30 minutes, or until vegetables are tender, stirring occasionally.
- Remove bay leaf before serving.
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