Spicy lentil soup
This is a great soup to start the evening – it's filling and nutritious. Adjust the thickness of soup with extra water if desired.
|400 g||Brown lentils|
|400 g||Stewing beef, or beef chunk, roughly diced|
|1||Onion, large, diced|
|1||Garlic bulbs, cut in half crossways|
|1 tbsp||Mild curry powder|
|3½ Ltr||Water, cold|
|100 ml||Malt vinegar|
|1 tbsp||Smoked paprika|
|1 tbsp||Cumin, powder|
|1||Parsley, or coriander|
|1||Parmesan cheese, grated|
- Place the brown lentils in a large pot with all the ingredients, except the salt, parmesan and parsley. Place lid on the pot and bring to the boil, skimming off scum that rises to the surface.
- Gently simmer for 90 minutes. The meat will be tender and the lentils will break down. Add salt – start with the 1 tbsp first and add more if needed or to taste.
- Scoop out the garlic halves – gently squeeze and the cooked garlic will pop out. Place this back into the soup pot. With a stick blender, lightly puree the soup. Don’t puree too much, because you still want to see some of the lentils.
- Serve topped with freshly chopped parsley and/or coriander, and a light dusting of grated parmesan cheese.
Cook's tip: Brown lentils are available in your supermarket. If you don’t have smoked paprika, use regular. If you are quite spice and heat sensitive, make sure to add half of what is stated and then increase as per your taste – better to be cautious and add than add and regret it!
This dish is best matched with
$ VIEW DEAL