← Nouns Cooking · Soup Pot

Ingredients

• 1 tbsp Olive oil
• 1 Onion, finely chopped
• 3 cloves Garlic, chopped
• 500 g Minced beef
• 2 Carrot, diced
• 2 celery sticks, diced
• 2 tsp ground cumin
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 800 g tinned crushed tomatoes
• 1.5 l Beef stock
• 250 g dried green or brown lentils, rinsed
• 1 Courgette (zucchini), diced
• 100 g Green beans, cut into short lengths
• 1 handful Parsley, chopped
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium-high heat. Cook the onion and garlic for 3 min, then add the beef and fry for 5–6 min, breaking it up, until browned.
2. Add the carrots, celery, cumin, paprika and oregano and cook for 2 min.
3. Pour in the tomatoes and stock, add the lentils and bring to a boil. Simmer, partly covered, for 25 min.
4. Add the courgette and green beans and simmer for 10 min more, until the lentils and vegetables are tender. Add water if it gets too thick.
5. Season well and stir in the parsley.

Tips

• Green and brown lentils hold their shape; red lentils would melt into the broth instead.
• Check the stock label if you need it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats The Modern Proper