Lentil and beef soup

By • January 6, 2015 0 Comments

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Author Notes: This is a homely and comforting soup that is perfect for cold days when it is wet outside. It's pepperiness is great for colds and blocked noses.

It is simple to make and keeps well in the fridge. Because it is suitable for freezing, I often make a big batch and freeze individual portions so that I have it ready to thaw and reheat when I need something to restore and comfort me.
Queen of Spices | A Sprinkling of Spice


Serves 6

  • 500 grams beef
  • 1 cup dried brown lentils
  • 1 tablespoon oil
  • 1 cup onions, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 garlic cloves, minced
  • 2 teaspoons ginger, minced
  • 2 teaspoons coarsely crushed black pepper
  • 1 teaspoon cumin seeds
  • salt
  • 4 cups beef stock or water
  • 100 grams frozen chopped fenugreek leaves, or spinach
  • juice of 1 lime
  • chopped coriander leaves
  1. Cut beef into small cubes.
  2. Wash and drain the lentils. Cover with water and bring to the boil. Once the scum rises, pour off the water, wash and drain the lentils.
  3. Heat oil in a large pan and soften the onions, carrots and celery. Cook for a few minutes, then add the drained lentils, the beef, the garlic, the ginger, pepper, cumin seeds, salt to taste and the stock (or water). Bring to the boil, then lower the heat and simmer for 30 minutes.
  4. Add the frozen greens and cook for a few minutes until the greens are heated through and the soup is of a desired consistency.
  5. Mix in the lime juice, scatter over the coriander leaves, and serve.

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