Soups

Lentil Soup with Meat


Ingredients for Cooking Lentil Soup with Meat

  1. Lentils 1/2 cup
  2. Fresh beef pulp 250-300 grams
  3. Medium size potato 4 pieces
  4. Small carrot 1 piece
  5. 1 medium onion
  6. Garlic medium sized 1-2 cloves
  7. Pure cold cold water 1.5-2 liters
  8. Refined vegetable oil for frying
  9. Salt to taste
  10. Ground black pepper to taste
  11. Dried ground basil to taste
  12. Fresh parsley 1 small bunch
  13. Bay leaf to taste
  • Main Ingredients: Beef, Beans, Potato
  • Serving 7 servings

Inventory:

Cutting board, kitchen knife, cooker, strainer, slotted spoon, medium pan with a lid, vegetable cutter, small bowl, coarse grater, plate - 3 pieces, saucer, frying pan, wooden spatula, scoop, deep serving plates, fork

Cooking lentil soup with meat:

Step 1: prepare the beef.


We carefully wash the beef under running warm water and put it on a cutting board. Next, using a knife, we clean the meat from the films and veins in which fragments of bone can be found. In general, we need a component for cooking the broth. Therefore, if desired, it can immediately be cut into medium pieces. I like to boil whole beef and only after it is divided into fibers or chopped into cubes. So the meat broth is much tastier and more beautiful. And there is already a matter of taste. In any case, we transfer the prepared component to the middle pan.

Step 2: prepare the lentils.


Pour the lentils into a sieve and rinse thoroughly under running warm water until it becomes clear. Next, leave the beans aside so that they have excess liquid from the glass.

Step 3: prepare the carrots.


Using a vegetable cutter, peel the carrots from the skins. Then thoroughly wash the vegetable under running water and put it on a cutting board. Rub the component on a coarse grater and then transfer to a free plate.

Attention: who loves the taste of carrots in soup, then I advise you to simply cut it into large circles.

Step 4: prepare the onions.


Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

Step 5: prepare the potatoes.


Using a vegetable cutter, peel the potatoes from their skin. Then thoroughly rinse the tubers under running warm water to wash away the rest of the earth and other dirt. We spread the component on a cutting board and cut into small cubes with a knife. Shredded potatoes are transferred to a small bowl and completely filled with ordinary cold water so that the pieces do not interact with the air and begin to darken.

Step 6: prepare the garlic.


We put the garlic on a cutting board and, slightly pressing down with the tip of a knife, we clear of the husk. Now finely chop the cloves and immediately pour into a free saucer.

Step 7: prepare the parsley.


We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour into a clean plate. Attention: the component is not necessary to add to the soup. In principle, it can easily be replaced with dried parsley (for the number of ingredients indicated in the recipe, we need about a couple of pinch).

Step 8: prepare the lentil soup with meat.


Pour clean cold water into the pot with beef so that it covers the meat for at least two fingers. We put the container on a big fire and wait for the liquid to begin to boil. Closer to this, foam will begin to form on its surface. Be sure to remove it with a slotted spoon and throw it away, otherwise the broth will turn cloudy. Then we fasten the burner and add salt and black pepper to the pan to taste. Cover the container with a lid and cook the beef for 10-15 minutes.
Then add the washed lentils here, mix everything well with a tablespoon and continue to cook the soup for about 30 minutes. In the meantime, make a vegetable frying.

Pour a small amount of vegetable oil into the pan and put on medium heat. When the contents of the container are well warmed up, put carrot chips here, as well as chopped onions and garlic. From time to time, stirring with a wooden spatula, fry the vegetables until a soft golden color. Important: since carrots can absorb a sufficient amount of vegetable oil, if necessary, add this component, focusing on the eye. At the end, turn off the hotplate and return to our soup.

When the beef and lentils become soft, we take the meat out of the pan and put it on a cutting board. Holding it with a fork, with a knife we ​​cut the component into small pieces. Gently chopped beef back into the bowl and continue to cook the soup, slightly increasing the heat. We put potato slices here and, having mixed everything well with the improvised inventory, we wait for the finely chopped tubers to become almost soft. Immediately after this, add vegetable frying here, several bay leaves, basil to taste, as well as fresh parsley if desired. We cover the pan with a lid and cook the soup (after boiling again) 5 minutes. At the end, turn off the burner and start inviting everyone to dinner.

Step 9: serve lentil soup with meat.


Using the ladle, pour the soup into deep plates and serve to the dining table. The dish turns out so tasty and satisfying that it can only be enjoyed with slices of bread or slices of pita bread.
Bon appetit to all!

Recipe Tips:

- during cooking, you can add dried chopped parsley to the soup, and already before serving, sprinkle the dish with finely chopped fresh herbs;

- the broth can also be prepared on the basis of pork, veal or chicken;

- Attention: depending on the color (grade) of lentils, cooking time will also vary. For example, orange beans are cooked for 10-15 minutes, and green beans - 40. As for yellow lentils, it will take about 20-30 minutes to cook it. In this regard, it is very important to add beans at the right time, so as not to overexpose the meat in a boiling broth.