Final Result

Preparation & Cooking Time: 120 minutes

Serves: 4

If you’re tired of doing the same usual soups and would like to try doing a new one this recipe is the ideal one for you. Full of tasteful ingredients and high in protein this soup is great as a starter or for a light meal.

You will need:

Lamb Brand Red Split Lentils 200g, rinsed

Lamb Brand Plain Flour 1tbsp

Lamb Brand Dried Oregano ½tsp

Lamb Brand Dried Coriander ¾tsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Stewing Beef  125g, cut into cubes 

Carrot 2 large, chopped 

Celery 1 large stalk, chopped

Onion ½ large, chopped

Garlic 3 cloves, chopped

Leek 1, finely chopped

Dry White Wine 50ml

Parmesan Cheese 20g, grated

Olive Oil 15ml 

Fresh Parsley some for garnish

Products used in this recipe

All you have to do is:

In a large saucepan bring 1.5L of water to the boil. Add lentils, beef, leek, carrots, celery, oregano and coriander. Return to the boil, then reduce the heat, cover and simmer for 40 minutes.

Remove the beef, drain well, and in a frying pan over a high heat fry beef in oil. Season the beef with salt and pepper and leave for about 8 minutes, until lightly brown on all sides, Add the garlic and onion and sauté for 15 minutes, stirring frequently. Sprinkle the flour over the beef mixture in the pan and stir until the flour becomes brown. 

Pour 110ml of the lentils mixture over the beef and stir. Add the wine and cook for a further 1 minute. Pour the contents of the pan back into the lentils mixture and simmer for another 15 minutes, until lentils are tender. Season to taste with salt and pepper, stir in the parsley and sprinkle with Parmesan cheese to serve.