Low Fat Beef Lentil Soup High Fiber
Warm, hearty, and brimming with wholesome goodness, this Low Fat Beef Lentil Soup is a fiber-packed, flavor-rich recipe that’s perfect for a healthy yet satisfying meal. Made with lean ground beef, protein-rich brown lentils, and a medley of aromatic vegetables like carrots, celery, and onion, this soup strikes the perfect balance between nourishment and taste. Infused with warming spices like cumin and smoked paprika, and simmered in a flavorful low-sodium beef broth, it develops a robust depth of flavor without unnecessary fats or sodium. Ready in under an hour and ideal for meal prep, this high-fiber soup is the ultimate comfort food for health-conscious eaters. Garnish with fresh parsley for a vibrant finish, and serve up a bowl of satisfying goodness that supports your wellness goals.
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Recipe Information
Ingredients
- 250 grams Lean ground beef (96% lean or higher)
- 200 grams Brown lentils (dry, rinsed)
- 1 tablespoon Olive oil
- 1 medium Yellow onion (diced)
- 2 medium Carrots (diced)
- 2 medium Celery stalks (diced)
- 3 cloves Garlic cloves (minced)
- 400 grams Canned diced tomatoes (no-salt-added)
- 1200 milliliters Low-sodium beef broth
- 1 leaf Bay leaf
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened but not browned.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Push the vegetables to one side of the pot and add the lean ground beef to the empty space. Cook the beef, breaking it up with a wooden spoon, until browned and fully cooked, about 5 minutes.
Stir the vegetables and beef together, then mix in the cumin, smoked paprika, salt, and black pepper. Cook for 1 more minute to release the spices' aroma.
Add the rinsed lentils, diced tomatoes, beef broth, and bay leaf to the pot. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils are tender.
Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 3414 mg | 148% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 31.5 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4383 mg | 93% | |
*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.
