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BEEF AND LENTIL SOUP

INGREDIENTS

  • 250 g Beef chuck, cut into small cubes
  • 1 Onion, finely diced
  • 10 ml Robertsons Paprika
  • 1 Large carrot, peeled and chopped into 1cm cubes
  • 1 Large potato, peeled and chopped into 1cm cubes
  • 1 Stick celery, chopped into 1cm cubes
  • 1 KNORR Beef Stock Pot
  • 1.25 litres Water
  • 250 ml Lentils, cooked and drained

METHOD

  • Heat oil in a pot and fry the chopped beef until well browned then remove from the pot and set aside.
  • Add onions to the pot and fry until tender then add the Robertsons Paprika and fry for 1 minute to release the flavour and aroma.
  • Return the beef to the pot with the carrots, potato, celery and KNORR Beef Stock Pot, stir well and allow to cook for 2 minutes.
  • Add the water and lentils and bring to the boil then reduce the heat and allow to simmer for 45 minutes partially covered.
  • Serve with fresh crusty bread rolls.


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