Argentine Beef Lentil Soup
INGREDIENTS:
- 1½ lb Argentine beef, cut into cubes (sirloin, top sirloin, or your preferred cut)
- 1½ cups dried lentils, soaked for 20–30 minutes and drained (unless using precooked lentils)
- 2 celery stalks, sliced
- 2 carrots, diced
- 1 large onion, chopped
- 1 can (14–15 oz) crushed or diced tomatoes
- 5–6 cups beef stock or water
- Olive oil
- 1 bay leaf
- Salt and black pepper, to taste
- Chili pepper or chili flakes, to taste
- Spices to taste (paprika, cumin, oregano, thyme)
HOW TO:
Step 1:
Prep the vegetables: slice the celery, dice the carrots, and chop the onion.
Step 2:
Heat a generous drizzle of olive oil in a large pot or Dutch oven over medium heat.
Step 3:
Add onion, carrot, and celery and sauté until soft and fragrant.
Step 4:
Add the Argentine beef cubes, season lightly with salt and pepper, and brown on all sides.
Step 5:
Stir in the lentils and tomatoes, add the bay leaf, and mix well.
Step 6:
Pour in the beef stock or water until everything is covered and bring to a gentle boil.
Step 7:
Lower the heat and season with salt, black pepper, chili pepper, and spices to taste.
Step 8:
Simmer partially covered for 40–60 minutes, stirring occasionally, until the lentils are tender and the beef is soft.
Step 9:
Adjust seasoning if needed and remove the bay leaf before serving.
TO SERVE
Serve hot with a couple of slices of crusty bread. Ideal for a cold day. Add extra spices or chili at the table if you like.
