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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened but not browned.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

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.

Step 5

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.

Step 6

Add the rinsed lentils, diced tomatoes, beef broth, and bay leaf to the pot. Stir to combine.

Step 7

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.

Step 8

Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2507.6g)

Amount per serving	% Daily Value*
Calories	1452.3

Total Fat 29.8g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 154.9mg	0%
Sodium 3414.0mg	0%
Total Carbohydrate 187.0g	0%
Dietary Fiber 36.4g	0%
Total Sugars 31.5g
Protein 123.6g	0%

Vitamin D 0IU	0%
Calcium 422.8mg	0%
Iron 25.1mg	0%
Potassium 4383.0mg	0%

*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.

Source of Calories

Fat: 17.8%

Protein: 32.7%

Carbs: 49.5%