Beef & lentil soup







Cook Time

90-100 Min


  • 300g/11oz dried red lentils, picked and rinsed
  • 225g/8oz stewing beef, cubed
  • 1 leek, finely chopped
  • 3 large carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 1 tablespoon vegetable oil
  • 2 onions, finely chopped
  • 2 tablespoons plain flour
  • 50ml/2fl oz dry white wine
  • Bring 1.8 litres/3pt water to the boil in a large heavy saucepan. Add the lentils, beef, leek, carrots and celery. Return to the boil, then reduce the heat, cover the pan and simmer for 40 minutes.
  • Remove the beef, drain on kitchen paper and brown in the oil in a frying pan over a high heat. When the pan is very hot, add the onions and sauté for 15 minutes, stirring frequently. Sprinkle the flour over the onions and stir with a wooden spoon until the flour browns.
  • Pour 225ml/8fl oz of the lentil mixture over the onions and stir vigorously.
  • Add the white wine; cook for a further 1 minute. Tip the contents of the frying pan into the lentil mixture. Simmer for 30 minutes before serving.
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