Lentils and Pasta Soup Mix for Ground Beef
Warm up your table with a hearty and comforting bowl of Lentils and Pasta Soup Mix for Ground Beef, a one-pot wonder that blends rich flavors and wholesome ingredients. This satisfying soup features tender lentils, small pasta, and a medley of aromatic vegetables, perfectly complemented by savory ground beef and a fragrant mix of oregano and thyme. Simmered in a flavorful combination of beef broth, tomatoes, and spices, it delivers the perfect balance of protein, fiber, and coziness. Easy to prepare in under an hour, this recipe is ideal for weeknight dinners or meal prep. Top with freshly grated Parmesan and a sprinkle of parsley for a restaurant-worthy finish that’s sure to impress. Keywords: lentil soup with ground beef, pasta soup recipe, hearty one-pot meals, easy dinner ideas with lentils.
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Recipe Information
Ingredients
- 1 lb ground beef (lean)
- 1 cup dry lentils (brown or green)
- 1 cup small pasta (e.g., ditalini or small shells)
- 1 medium carrot (diced)
- 1 stalk celery stalk (diced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 14 oz canned diced tomatoes (with juices)
- 6 cups beef broth
- 2 cups water
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup parmesan cheese (grated, for garnish)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
In a large soup pot, heat the olive oil over medium heat.
Add the diced onion, carrot, celery, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened.
Push the vegetables to one side of the pot and add the ground beef. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the lentils, beef broth, water, canned diced tomatoes (with their juices), dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
Increase the heat slightly and stir in the pasta. Cook uncovered for an additional 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
Taste and adjust seasonings if necessary. If the soup becomes too thick, add more water or beef broth to reach your desired consistency.
Ladle the soup into bowls and garnish with grated parmesan cheese and chopped fresh parsley. Serve hot.
Nutrition Facts
Calories |
3420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 9813 mg | 427% | |
| Total Carbohydrate | 337.5 g | 123% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 31.7 g | ||
| Protein | 242.7 g | 485% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1176 mg | 90% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 5440 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
