Spiced Lentil soup w/beef

By á-4776

Ingredients

• 1/4 C EVO
• 3 medium onion chopped (about 3 c)
• 2 lbs lean stew beef cut into 1" chunks
• 2 medium carrots sliced 1/4" thick
• 2 large celery rib, sliced (about 1 1/2 C)
• 1 can Italian plum tomatoes choppped w/juice
• 2 qts water
• 1 lb lentils
• 5 large garlic cloves, finely chopped
• 2 large bay leaves
• 1 C finely chopped parsley
• 1 t ground cumin
• 1 t ground corriander
• 1/2 t ground cinnamon
• 1 t saffron
• 1 t coarse sea salt
• 1 t ground pepper
• 1/4 C fresh lemon juice

Details

Servings 6

Preparation

Step 1

1. In a 6-8 qt pot, combine olive oil,, onions, and beef over medium heat. Cook, stirring frequently until onions are translucent and meat has lost its raw color, 8-10 minutes.
2. Add carrots and celery and continue to saute for about another 3 minutes, tossing constantly
3. Stir in the tomatoes with their juice, water, lentils garlic, bay leaves, parsley cumin, corriander, cinnamon, saffron and salt. Cover and bring to a boil.
4. Reduce heat and simmer partially covered, stirring occasionally, for 1 1/2 to 2 hours until the lentils are very tender.
5. Add pepper and lemon juice. Taste and correst with salt. Add more water, if necessary, to bring the soup to desired consistency. It should be quick thick.
6. Serve the soup pipping hot in flat bowls, each bowlful topped with a sprinkling of parsley.