Lentil, Beef and Tomato Soup
4 servings
120 minutes
Lentil soup with beef and tomatoes is a fragrant and hearty dish that combines the tenderness of meat, the richness of broth, and a slight tang from the tomatoes. Lentils add density to the soup, while spices like oregano and rosemary create a subtle Mediterranean touch. The origins of this soup can be found in traditional European cuisine, where it is valued for its simplicity in preparation and nutritional value. It perfectly balances proteins, fiber, and beneficial minerals, making it an excellent choice for cold days. Serving with parsley adds freshness and brightness to the flavor. This soup is suitable for both everyday dinners and family gatherings, providing comfort and warming everyone who tries it.
1
Clean the vegetables, cut the celery into small pieces, the onion into cubes, and the carrot into circles.
- Celery: 3 stems
- Onion: 1 head
- Carrot: 2 pieces
2
Cut the beef into small cubes, season with salt and pepper, and fry in heated oil in a thick-bottomed pot for 8 minutes. Then remove the meat and add carrots, onions, celery, minced garlic, oregano, and rosemary to the pot. Fry until the onions are translucent for 10 minutes.
- Lean beef: 450 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
- Carrot: 2 pieces
- Onion: 1 head
- Celery: 3 stems
- Garlic: 5 clove
- Dried oregano: 1 teaspoon
- Chopped fresh rosemary: 1 teaspoon
3
Return the meat to the pot, add broth and tomatoes. Bring to a boil and reduce heat. Season with salt and pepper, and cook covered over medium heat for 40-45 minutes. Then add lentils and cook for another 20-25 minutes.
- Lean beef: 450 g
- Beef stock: 2 l
- Canned diced tomatoes: 800 g
- Salt: to taste
- Ground black pepper: to taste
- Red lentils: 1 glass
4
Pour the ready soup into bowls and sprinkle with parsley.
- Chopped parsley: 1 tablespoon