Monday, August 23, 2010

Red Wine Beef and Lentil Soup

Another winter meal for us. I have been using lentils in soups more often because it is tasty, cheap and good for us! The red wine provided a robust flavor to the soup. I like the use of celery and carrots as it seem to add a sweetness to the dish.

Red Wine Beef and Lentil Soup (Serves 4-6) 
200 grams of lean beef chunks
1 cup of red wine
1 cup of mixed lentils soaked overnight
1 ltre beef stock
2-3 cups of water
1 cup of chopped mushrooms
1 carrot chopped
1 onion diced
1 bunch of celery diced
1 can of diced tomato
1 tomato chopped
1 tsp of garlic

Saute garlic and onion. Add beef. Cook till brown. Add lentils and veges tossing them together. Add stock, can of tomatoes, wine and water. Simmer for 2 hours till cooked through. Serve with crusty bread,


Little Corner of Mine said...

What a wholesome winter soup! I agreed carrot and celery do add sweetness to any soup.

noobcook said...

This looks really hearty and rich. Yes so perfect for the cold weather you have now :)

tigerfish said...

I am going to buy myself some lentils next :)

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