Autumn Red Lentil Soup –

Autumn Red Lentil Soup

  By lentilsorg      

July 10, 2015

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This tasty, autumn-inspired soup will make you look forward to the end of summer.

  • Prep: 15 Minutes
  • Cook: 1 Hour 5 Minutes
  • 15 Minutes

    1 Hour 5 Minutes

    1 Hour 20 Minutes

  • Yields: 12


  1. In a large stock pot, combine lentils, barley, and beef broth . Bring to a boil, reduce heat and simmer covered for 30 minutes.
  2. In a non-stick skillet, sauté beef and onion over medium-high heat, until beef is no longer pink, about five minutes.
  3. Add beef mixture to stockpot along with carrots, celery, corn, garlic, tomatoes, salt, pepper and a bay leaf. Return to a boil, reduce heat and simmer covered 20 to 30 minutes, or until vegetables are tender, stirring occasionally.
  4. Remove bay leaf before serving.


1 cup (250 mL) red lentils, rinsed

¼ cup (60 mL) pot barley

5 cups (1.25 L) low sodium beef broth

1/2 lb (250 g) 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 (28 oz/796 mL) diced tomatoes with juice

½ tsp (2 mL) salt

½ tsp (2 mL) freshly ground black pepper

1 bay leaf


Nutrition Facts

Serving Size1 cup (4 L)
Sodium160 mg
Potassium314 mg
Protein12 g
Cholesterol10 mg
Sugar4 g
Total Fat2 g
Saturated Fat0 g
Total Carbohydrates20 g
Dietary Fiber4 g