Today we will tell you how to prepare a delicious soup of lentil with beef. This flavor combination, of course, you will like, and given the properties of the ingredients of the dish, will also bring incommensurable benefits to your body.
A soup recipe with green lentils and roast beef
Ingredients:
- beef - 750 g;
- green lentils - 280 g;
- tomatoes in its own juice - 390 g;
- bulb of medium size;
- one large carrot;
- one medium-sized celery root;
- four cloves of garlic;
- Dried rosemary - 5 g;
- oregano-5 g;
- salt;
- purified water - 2 liters;
- olive oil - 70 ml;
- fresh chopped herbs.
Preparation
The incredible saturation of this soup is achieved by pre-frying beef. To do this, washed and dried meat cut into portions and brown on olive oil. Then we shift the fried pieces into the soup pan, add a little oil to the frying pan and pass the chopped onion, garlic and roots into it. We send the contents of the frying pan to the meat, pour it with boiling water, put it on the fire, add the tomatoes in its own juice and after a full boil, cook in moderate heat for an hour. After that, we lay the washed lentil, bring the dish to taste with salt, season with aromatic herbs and cook until the green lentils are ready for about forty minutes.
We serve a delicious soup with parsley.
Soup with beef and red lentils - recipe
Ingredients:
- beef - 750 g;
- red lentils - 140 g;
- Potato tubers - 460 g;
- bulb of medium size;
- one not very large carrot;
- celery root - 110 g;
- three peas of sweet pepper;
- laurel leaves - 1-2 pcs .;
- thyme;
- salt;
- purified water - 2.5 liters;
- refined oil - 35 ml;
- fresh chopped herbs.
Preparation
Preparation of soup begins with the fact that washed and cut into slices of slices, we fill with purified water and put them to boil. In the process of boiling remove the foam, and then reduce the intensity of the fire to a minimum boil and cook beef under the lid until ready. Depending on the quality of the meat, this may take from one and a half to two hours.
On the readiness of beef, we lay in the broth previously diced on refined oil cubes of onions, as well as straws of carrots and celery root. We also add potato tubers peeled and chopped with small cubes. Lentils are washed thoroughly before the transparency of the water and also sent to the soup. After boiling, fill the dish with salt, peas, leaves of laurel and thyme, reduce fire and cook for fifteen minutes.
To the ready aromatic soup we are allowed to brew for fifteen minutes and serve with parsley greens.