Filling and nutritious, this easy soup can be frozen or use any leftovers as a midday snack!
Serves 4 4 | Preparation Time: 25 minutes | Cooking Time: 65 minutes
Ingredients
- 250 gram Beef chuck, cut into small cubes
- 1 onion, finely diced
- 10 millilitre Robertsons Paprika
- 1 Large carrot, peeled and chopped into 1cm cubes
- 1 Large potato, peeled and chopped into 1cm cubes
- 1 Stick celery, chopped into 1cm cubes
- 1 KNORR Beef Stock Pot
- 1.25 litre Water
- 250 millilitre Lentils, cooked and drained
Instructions
- Heat oil in a pot and fry the chopped beef until well browned then remove from the pot and set aside
- Add onions to the pot and fry until tender then add the Robertsons Paprika and fry for 1 minute to release the flavour and aroma
- Return the beef to the pot with the carrots, potato, celery and KNORR Beef Stock Pot, stir well and allow to cook for 2 minutes
- Add the water and lentils and bring to the boil then reduce the heat and allow to simmer for 45 minutes partially covered
- Serve with fresh crusty bread rolls
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