Spiced Lentil Soup With Beef |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 10 |
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In 'Soup Suppers' by Arthur Schwartz Ingredients:
1/4 cup extra-virgin olive oil |
3 medium onions, finely chopped (about 3 cups) |
2 lbs lean stew meat, cut into 1-inch chunks |
2 medium carrots, sliced 1/4-inch thick (about 1 cup) |
2 large celery ribs, sliced (about 1 1/2 cups) |
1 (35 ounce) can italian plum tomatoes, coarsely chopped, with juices |
2 quarts water |
1 lb lentils |
5 large cloves garlic, finely chopped |
2 large bay leaves |
1 cup finely chopped parsley, leaves |
1 teaspoon ground cumin |
1 teaspoon ground coriander seed |
1/2 teaspoon ground cinnamon |
1 teaspoon saffron, pistils |
1 teaspoon coarse sea salt |
1 teaspoon freshly ground black pepper |
1/4 cup freshly squeezed lemon juice |
lemon slice, for garnish |
Directions:
1. In a 6 to 8-quart pot, combine the olive oil, onions, and beef over medium heat.
2. Cook/stir often, until the onions are translucent and the meat has lost its raw color, 8-10 minutes.
3. Add in the carrots and celery; continue to saute 3 minutes, tossing constantly.
4. Stir in the tomatoes with all their juices, water, lentils, garlic, bay leaves, parsley, cumin, coriander, cinnamon, saffron, and salt (not the pepper, yet); cover and bring to a boil.
5. Decrease heat and simmer steadily, partially covered, stirring occasionally, for 1 1/2 to 2 hours, until the lentils are very tender.
6. Add in the pepper and lemon juice; taste and correct with salt.
7. Add more water, if necessary, to bring the soup to desired consistency; it should be thick.
8. Serve piping hot in flat bowls, each bowlful topped with a slice or wedge of lemon and a sprinkling of parsley.
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