Beef and Du Puy lentil soup

A meaty soup that smells so good – with the healthy addition of celery and lentils -  I can't  wait to enjoy a delicious bowlful.  This is my version of Phillip Johnson’s “Ecco Restaurant” recipe. (One of my favourite restaurants). Be sure to look for the Australian grown variety of the French Du Puy lentils.  These lentils are dark grey, round and when cooked add great texture and wholesomeness to the soup.  The soup is very filling and could be a main meal in itself.  And ... leftovers are even better when enjoyed the next day for lunch. Cheers

Preparation     I do the prep while the lentils are cooking  (or allow 15 minutes)

Cooking            25 minutes for Du Puy lentils.  Then about 1 hour for the soup

Ingredients

750 gram beef (or Lamb)  diced into chunks.  Chuck is good. Or round steak/ topside.

250 gram Australian grown “Du Puy” style lentils.  Rinsed well. Bring to Boil in 1 litre water then simmer for 20 minutes. Drain well before using in soup

Splash Australian Extra Virgin Olive Oil

4 onions – finely sliced

4 garlic cloves – crushed

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon dried chilli flakes

½ teaspoon celery seeds

Small Pinch Cayenne pepper – quite strong. 

6 stalks celery – sliced and some of the inner leaves shredded

4 shallots – sliced

Parsley – a few stalks finely shredded

1 tin Roma Tomatoes in juice (approx. 400 gram)

1 Litre Beef Stock – Salt Reduced

2 handfuls Red Lentils

Extra boiling water from Kettle may be added if soup becomes too thick

Salt and pepper to taste

Method

Use a Very Big deep pot saucepan.

I cook the Du Puy lentils in the big saucepan whilst I am cutting up the soup ingredients.  Drain, rinse, wipe out and reuse the pan!

Brown the onions and meat in a little oil, stirring until caramelised and golden.

Add the spices, garlic, celery seeds and stir through well to coat.

Add the celery and tinned tomatoes.

Pour in the beef stock and add the red lentils.  Stir well.  Simmer 30 – 40 minutes.

Add shallots and the cooked drained “Du Puy” lentils

Add extra boiling water if the soup thickens up too much.

Simmer for 10 minutes.

Just before serving stir in the chopped parsley

                      Enjoy!  Colleen