Does anyone else just crave a warm bowl of something during summer? Soup remains one of the best meals to have either during or after a hectic day, no matter the month. This beef and lentil variation packed full of protein; with simmering steak pieces, our delicious Boosting Beef Bone Broth to seal in the flavour and a selection of vegetables and lentils – it’s as tasty as it is easy to make. 

Enjoy X

What You Need:

  • 450g beef steak, cut into 2.5cm cubes
  • 2 large sticks celery, chopped
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 3 packets of Sadie’s Boosting Beef Bone Broth
  • 1 1/2 teaspoons dried coriander
  • 1 teaspoon dried oregano
  • 2 (400g) tins chopped tomatoes
  • 385g dry lentils
  • 4 tablespoons chopped fresh parsley
  • Salt and pepper to taste


  1. Season the beef with salt and pepper, then gently cook and brown on all sides, for around 8 to 9 minutes.
  2. Once browned, remove the beef and set aside, keeping remaining juices in the pot. Add in the celery, garlic carrot, onion, garlic, coriander, and oregano and cook for a further 8-9 minutes.
  3. Add the beef stock, tomatoes and browned beef to the pot.
  4. Bring to the boil over high heat, then reduce to medium-low, cover and simmer for about 1 – 1 and a half hours.
  5. Once the beef is tenderised and vegetables softened, add the lentils, cover and continue simmering for about 40 minutes.
  6. Season to taste with salt and pepper, then stir in the parsley before serving with crusty bread.

Serves 8