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Autumn Red Lentil Soup

Ingredients

  • 1 cup Diefenbaker Seed Processors dried red lentils, rinsed and drained
  • 1/4 cup Daybreak Mills dried pot barley
  • 5 cups beef broth
  • 250 g Blair's ground beef
  • 1/2 cup onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup canned or frozen corn
  • 2 cloves garlic, minced
  • 1 - 28 oz can of tomatoes, chopped, with juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 bay leaf

Directions

Combine lentils, barley, and broth in a large stock pot. Bring mixture to a boil, reduce heat, and simmer covered for 30 minutes.

In a non-stick skillet, sauté beef and onions over medium-high heat, breaking up with spoon, until beef is no longer pink, about 5 minutes. Add to stockpot along with the remaining ingredients. Bring to a boil, reduce heat and simmer, covered 20 to 30 minutes, or until vegetables are tender, stirring occasionally. Remove bay leaf before serving.

Makes 6-8 servings.

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