Ingredients
1 pound lean ground beef (90% lean)1 can (46 ounces) tomato or V8 juice4 cups water1 cup dried lentils, rinsed2 cups chopped cabbage1 cup sliced carrots1 cup sliced celery1 cup chopped onion1/2 cup diced green pepper1/2 teaspoon pepper1/2 teaspoon dried thyme1 bay leaf1 package (10 ounces) frozen chopped spinach, thawed
Preparation
In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf.
Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.
