Beef and Lentil Soup

Name: Beef and Lentil Soup (Soupe aux lentilles)
Cuisine: Swiss
Ingredients: 75 g (3 oz) lean shoulder of beef, cut into small dice; 50 g (2 oz) onion, finely chopped; 50 g (2 oz) leek, cut into strips; 50 g (2 oz) carrot diced; 150 g (5 oz) brown lentils, soaked overnight; 1.5 litres (2½ pt) meat broth; ½ bay leaf; 5 ml (1 tsp) chopped fresh thyme; salt and freshly ground pepper; salt and freshly ground pepper

Soupe aux lentilles

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Lentils are an ancient food, almost as rich in protein as soya beans. They contain almost no fat, but have a high carbohydrate content - so a bowl of this soup, with only a piece of good wholewheat bread as accompaniment, makes a sustaining and nourishing meal.

Ingredients

75 g (3 oz) lean shoulder of beef, cut into small dice
50 g (2

Europe
Switzerland
France
Soup
Gluten-free

Method

Sauté the seasoned beef carefully in a non-stick pan until well browned on all sides.
Add the onion, leek and carrot and sauté, stirring occasionally, until the onion is transparent. Transfer to a saucepan.
Add the soaked, drained lentils, broth, bay leaf and thyme. Cover and simmer gently for about 1 hour until meat and lentils are tender.
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