BEEF-LENTIL SOUP

Beef-Lentil Soup image

Serve a hearty and satisfying soup at dinner tonight when you make our Beef-Lentil Soup. Tender beef meets a delicious array of veggies, sauces and seasonings in this delicious Beef-Lentil Soup recipe.

Provided by My Food and Family

Categories Home

Time 1h40m

Yield 12 servings, 1 cup each

Number Of Ingredients 11

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Ingredients

2 cups dry lentils, uncooked
2 Tbsp. oil
1 lb. beef stew meat
1 tsp. black pepper, divided
1 onion, chopped
2 cups each chopped carrots and celery
2-1/2 qt. (10 cups) fat-free reduced-sodium chicken broth
1-1/2 cups CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1 tsp. dried thyme leaves
1 cup KRAFT Shredded Parmesan Cheese

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.

Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 28 g, Fiber 5 g, Sugar 4 g, Protein 16 g