Lentil soup with beef and vegetables
Ingredients
- 450-500 g beef tenderloin
- 2 onions
- 6 cloves garlic
- 2 carrots
- 1 bell pepper
- 2-3 stalks celery
- 2-3 tbsp vegetable oil
- 1 tsp oregano, dried
- 1½ tsp coriander, dried
- 1200 ml meat stock, or water
- 800 g tomatoes, in their own juice
- 300 g lentils, red
- Salt, to taste
- Black pepper, to taste
Utensils
- knife
- cutting board
- peeler
- pan
- plate
Instructions
- Cut the meat into approx. 2½ cm pieces.
- Peel the vegetables.
- Cut the onion and garlic into small pieces, and the carrot, pepper and celery into medium-sized pieces.
- Heat the oil in a saucepan over a medium heat.
- Meat Sauté in it for about 6-8 minutes.
- Remove, place on a plate.
- Add onion, carrots, celery, garlic, oregano and cilantro to the same saucepan and cook for about 6-8 minutes.
- Beef back in dip the pot.
- Pour in the broth, add the tomatoes and their own juice.
- Bring the whole thing to a boil, simmer over low heat under a lid for about 60-80 minutes.
- Wash the lentils, add to the soup.
- Cook for a further 15 minutes.
- Season with salt and pepper about 5 minutes before the end of cooking.
- Remove the lentil soup from the heat and then serve.
