Tuesday, May 20, 2008

Beef & Lentil Soup

Beef and lentil soup
serves 6


300g/11oz dried red lentils, picked and rinsed
225g/8oz stewing beef, cubed
1 leek, finely chopped
3 large carrots, finely chopped
2 celery sticks, finely chopped
1 tablespoon vegetable oil
2 onions, finely chopped
2 tablespoons plain flour
50ml/2fl oz dry white wine

• Bring 1.8 litres/3pt water to the boil in a large heavy saucepan. Add the lentils, beef, leek, carrots and celery. Return to the boil, then reduce the heat, cover the pan and simmer for 40 minutes.
• Remove the beef, drain on kitchen paper and brown in the oil in a frying pan over a high heat. When the pan is very hot, add the onions and sauté for 15 minutes, stirring frequently. Sprinkle the flour over the onions and stir with a wooden spoon until the flour browns.
• Pour 225ml/8fl oz of the lentil mixture over the onions and stir vigorously. Add the white wine; cook for a further 1 minute. Tip the contents of the frying pan into the lentil mixture. Simmer for 30 minutes before serving.

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