Confetti Lentil Soup

Confetti Lentil Soup

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Diana Perry


Lentil soup is one of my favorites, but my husband has not been a fan in the past. This recipe added the ground beef, and beef flavoring and he thought that was a great improvement. This is great with a big skillet of buttermilk cornbread, and a side salad.


☆☆☆☆☆ 0 votes

8 hearty appetites
20 Min
40 Min
Stove Top


  • 2 can(s)
    14.5 oz diced tomatoes
  • 12 oz
    tomato sauce
  • 1 c
    onion, chopped
  • 1 c
    carrot, diced
  • 1 c
    celery, diced
  • 2 clove
    garlic, minced
  • 2 Tbsp
  • 1 lb
    ground beef
  • 15 1/2 oz
    package confetti lentils
  • 1 tsp
    mrs. dash onion and herb seasoning
  • 1 tsp
    mrs. dash southwest chipotle seasoning
  • 6 c
    beef broth
  • 6 c
  • 2 c
    orzo or ditalini, cooked

How to Make Confetti Lentil Soup


  1. Use a 6 qt soup pot; melt the butter; add the onions, carrots, celery and garlic and cook for about 5 minutes, or til the onions are getting soft remove from the pot.
  2. Add beef to the same pot, and brown well. Drain fat from the pot and add vegetables back to the pot.
  3. Add the tomatoes, tomato sauce and the "beef flavor" package that comes in the lentils and the onion & herb and the Southwest Chipotle seasoning; stir in, and then simmer about 5 minutes.
  4. Add the lentils, water and beef broth; bring to a rolling boil; cover and simmer for 30 minutes. Add Salt & pepper, if needed, to taste; add the cooked orzo, stir and serve.

Printable Recipe Card

About Confetti Lentil Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Dietary Needs: Dairy Free

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