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.
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
- Season the beef with salt and pepper, then gently cook and brown on all sides, for around 8 to 9 minutes.
- 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.
- Add the beef stock, tomatoes and browned beef to the pot.
- Bring to the boil over high heat, then reduce to medium-low, cover and simmer for about 1 – 1 and a half hours.
- Once the beef is tenderised and vegetables softened, add the lentils, cover and continue simmering for about 40 minutes.
- Season to taste with salt and pepper, then stir in the parsley before serving with crusty bread.