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Mashed beef and lentil soup

Creamy Beef and Lentil Soup

When you want to mix up your soup rotation, this silky puréed soup is just the thing. In our family, borscht and solyanka hold a firm tie for first place among soups — and this lentil soup has earned a solid second.

Galina

Recipe author

Composition / ingredients

Servings:

Beef (bone-in)

800

Lentils (yellow)

Potatoes

Onion

Carrots

Bell pepper

0.5

Garlic

Salt

Pepper (blend)

Vegetable oil (for frying)

Cilantro

Dill

Basil

Heavy cream (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 17 g

Fats 19 % 7 g

Carbohydrates 35 % 13 g

187 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Make the beef broth ahead of time, about 2.5-3 liters (roughly 2.5-3 quarts). Rinse the lentils and soak them in water.
Step 2:

Take the meat out of the broth, cut it into cubes, and set it aside for now. Strain the broth and set it back over the heat.
Step 3:

Cook the lentils in unsalted water until tender, about 40 minutes.
Step 4:

Cut the potato into rough pieces and add it to the broth. Season with salt.
Step 5:

Prep the rest of the vegetables and crush the garlic with the flat of a knife.
Step 6:

Sauté the onion and garlic in a skillet with vegetable oil.
Step 7:

Add the carrot, a bay leaf, and ground pepper, and cook until the carrot is soft. Remove the garlic.
Step 8:

Add the bell pepper and sauté for a couple of minutes.
Step 9:

Add all of this sautéed vegetable mixture to the pot with the potato, remembering to take out the bay leaf.
Step 10:

Chop the fresh herbs.
Step 11:

Add the cooked lentils to the pot along with the herbs.
Step 12:

Carefully blend everything smooth with an immersion blender. You can stir in a little cream if you have some — it gives the soup a creamy taste; I used about half a cup. It's good without it, too. Add the meat and bring the soup to a boil.