About this recipe:A wondeful soup, which is packed full of protein. Braising steak is simmered with celery, carrots, tomatoes and lentils, to create this delicious soup. Serve for lunch or dinner.
2 tablespoons olive oil
450g braising beef steak, cut into 2.5cm cubes
salt and pepper to taste
2 large sticks celery, chopped
2 large carrots, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 1/2 teaspoons dried coriander
1 teaspoon dried oregano
1.8 litres chicken stock
2 (400g) tins chopped tomatoes
385g dry lentils
4 tablespoons chopped fresh parsley
40g Parmesan cheese, grated or to taste
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, coriander and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
Pour in the chicken stock, tomatoes and browned beef. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the meat is beginning to turn tender, about 1 hour.
After the soup has simmered 1 hour, add the lentils, cover and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.