Egyptian Red Lentil Soup with Beef-serves 4-6
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 sweet paprika
1 tbsp sunflower oil
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.
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.