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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Not having any barley, I decided to try a recipe from my favourite soup cookbook. Against my usual practice, I added 1/2 tsp of salt to the soup pot. It does add to the flavour. Ingredients:
1 lb beef shank |
1 tablespoon olive oil |
1 medium onion |
2 garlic cloves |
6 cups water |
2 bay leaves |
2 sprigs fresh thyme, preferably fresh or 1 teaspoon dried thyme |
1/2 teaspoon dried rosemary |
1 clove |
1/3 cup no-salt-added tomato sauce |
3/4 cup red lentil |
2 medium potatoes, peeled and cubed |
1/2 teaspoon salt |
Directions:
1. Add olive oil to a soup pot. Over moderately high heat, brown soup bone. Add onion and garlic and cook over moderately low heat until onion is transparent.
2. Add 2 cups water and the tomato sauce and simmer until beef is tender.
3. Add spices, potato and lentils and the rest of the water and simmer over low heat until the lentils have lost all definition and potatoes are tender, approximately 25 minutes.
4. Season to taste. I added 1/2 tsp of salt which seemed about right for me.
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