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.