Beef and lentil soup

Beef and lentil soup


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

1. Heat oil in a pot and fry the chopped beef until well browned then remove from the pot and set aside
2. 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
3. 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
4. Add the water and lentils and bring to the boil then reduce the heat and allow to simmer for 45 minutes partially covered
5. Serve with fresh crusty bread rolls