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Lentil soup with meat and potatoes

Red Lentil Soup with Beef and Potatoes

Incredibly tasty, bright, and filling! This red lentil soup with meat and potatoes is just the thing for chilly evenings. Use whatever meat you like — beef, pork, or a mix of chicken and turkey.

Pearl

Recipe author

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Composition / ingredients

Servings:

Beef

300

Potatoes

300

Red lentils

Water

1.8

Onion

Carrot

Bell pepper

Tomato

100

Garlic

Vegetable oil

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 22 % 2 g

Carbohydrates 44 % 4 g

48 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather all your ingredients. This recipe uses beef chuck, but you can make the soup with absolutely any meat.
Step 2:

Rinse the beef under running water, put it in a pot, and cover with cold water. Put the lid on and set it over high heat.
Step 3:

When the water starts to boil, uncover and skim off the foam with a spoon. Add salt. Then reduce the heat to medium and simmer the meat for an hour to an hour and a half (depending on the cut of beef you're using).
Step 4:

While the meat cooks, prep the rest of the ingredients. Peel the onion, cut it in half, and finely chop each half.
Step 5:

Peel the carrot and grate it on the coarse side of a box grater.
Step 6:

Peel, wash, and dice the potatoes into small cubes.
Step 7:

Wash the bell pepper, cut it in half, and remove the seeds and stem. Cut it into small cubes. Finely chop the peeled garlic or run it through a garlic press.
Step 8:

Cut the tomato into roughly bite-size pieces. If you like, you can peel it first: pour boiling water over the tomato, let it sit for a minute, then drain and slip off the skin.
Step 9:

Pour vegetable oil into a skillet and heat it. Add the onion, bell pepper, carrot, and garlic and sauté, stirring, for a few minutes.
Step 10:

Rinse the red lentils in cold water several times, until the water runs clear.
Step 11:

Add the potatoes to the pot with the cooked meat. Turn the heat up to high.
Step 12:

Add the lentils next and stir everything together. Once it comes to a boil, reduce the heat to medium, cover the pot, and cook until the potatoes and lentils are tender — about 15–20 minutes.
Step 13:

Lift the meat out of the pot with a fork. Turn the heat back up to high and add the sautéed vegetables to the pot.
Step 14:

Once it returns to a boil, add the tomato. Taste and add more salt if needed.
Step 15:

Cut the meat into pieces.
Step 16:

Wash and finely chop the fresh herbs. This recipe uses parsley; dill and green onion work well too. Return the meat to the soup, then add the herbs. Take it off the heat, cover the pot, and let it rest for a while.
Step 17:

When serving, you can sprinkle the soup with allspice. It's also delicious with a dollop of sour cream.