Egyptian Red Lentil Soup with Beef-serves 4-6

Ingredients:

800-900g beef, cubed ( I use fairy steaks as they cook quickly. Don't use beef that needs long slow cooking here)

250g red lentils

2 large carrots, peeled and diced

2 onions, diced

1 clove garlic, crushed

2-3cm piece of ginger, peeled & grated

4 pints water

2 tbsp beef/veg stock powder/2 beef/veg stock cubes

1tsp cumin

1tsp sweet paprika

1tsp tumeric

1 tbsp sunflower oil

S&P

TO MAKE THIS VEGAN, OMIT THE BEEF AND USE VEGETABLE STOCK.

THIS IS A VERY GOOD RECIPE TO DOUBLE IF YOU ARE COOKING FOR A LARGE CROWD.

 

Method:

  • Heat the oil in a large saucepan and add the onions with a pinch of salt. Let them cook down for 2-3 mins.

  • Add the garlic, ginger & carrots and let them cook for 3-4 mins until they start to soften.

  • Stir in the cumin, turmeric and paprika and add the beef. Stir frequently so that the beef browns on all sides. This should take about 7-10 mins or so.

  • Add the lentils and stir well.

  • Add the water and stock. Bring the soup to the boil.

  • Taste and season as need with salt and pepper.

  • Turn down the heat and let the soup simmer until the lentils are soft, the soup has thickened and the beef is softer. Season again if needed.

  • Serve in deep soup bowls and sprinkle with fresh coriander if you like it.

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