Beef and Lentil Soup

Original recipe

Ingredients

Spice Mix

• 1 tsp allspice (mixed spice will work too)
• 2 tsp cumin powder
• 2 tsp paprika
• 3/4 tsp black pepper
• 1/2 tsp salt

Soup

• 1 tbsp olive oil
• 2 garlic cloves , finely chopped
• 1 onion , finely chopped
• 500g beef mince (ground beef)
• 1 1/4 cups dried lentils (or 2 cans, drained)
• 2 carrots, cut into 1cm dice
• 2 celery stalks, chopped into 1cm pieces
• 2 zucchinis (small, or 1 large), cut into 1cm dice
• 100g green beans, trimmed, cut into 1.5cm pieces
• 800g crushed canned tomato
• 4 cups / 1 litre beef stock, low sodium
• 3 cups water

Serving

• Yogurt (plain or Greek)

Directions

1. Mix spices in a small bowl.
2. Heat oil in a large pot over medium high heat. Cook onion and garlic for 3 minutes until golden on the edges.
3. Turn heat up to high, add beef and cook until it's no longer red, breaking it up as you go. Add 2 tablespoons of the Spice Mix and cook it for a further 2 minutes.
4. Add carrot and celery, then stir for 1 minute.
5. Add water, beef stock, canned tomato, lentils and remaining Spice Mix too. Give it a stir, bring to simmer, then place lid on and reduce to medium low so it's simmering gently.
6. Simmer 15 minutes then add zucchini & green beans.
7. Simmer 10 minutes longer or until lentils are soft (ie. 25 minutes total).
8. Serve! Taste and add more salt if desired. Ladle into bowls and serve with yogurt.

Notes

• Lentils will take 25 – 30 minutes to cook until soft. Very old lentils can take 5 – 10 minutes longer.