Beef Lentil Tomato Soup

Ingredients

• 220 g lean beef mince
• 180 g lentils
• 1 large carrot
• 80 g spinach
• 1 small red onion
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 300 ml chicken or vegetable stock
• 2 tbsp chopped parsley
• 20 g parmesan

Method

1. Step 1

   Simmer the 180 g lentils until tender but not falling apart, then drain well.

2. Step 2

   Measure out the 220 g lean beef mince and break it up with your hands so it browns evenly in the pan.

3. Step 3

   Cut the carrot into matchsticks (1 large), roughly chop the spinach (80 g), and slice the red onion thinly (1 small).

4. Step 4

   Heat a pot, add a little oil, and cook the lean beef mince for a few minutes until it starts to brown.

5. Step 5

   Add the vegetables that need the longest cooking time first, then stir in the ingredients for the rich tomato herb broth and enough water or stock to create a broth.

6. Step 6

   Simmer the pot gently until the vegetables are tender and the lean beef mince is fully cooked. If you are using quick vegetables like spinach, add them for the last 1 to 2 minutes only.

7. Step 7

   Spoon the hot lentils into serving bowls so the curry or soup can be poured over the top.

8. Step 8

   Taste and adjust with salt, lemon, or lime as needed, then serve and finish with parsley and parmesan.