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Beef Lentil Soup With Parmesan

Western.Chefs's picture
Ingredients
  Meaty beef bones 4 Pound, cut into 4 inch chunks
  Bay leaves 2
  Water 3 Quart
  Salt 3 1⁄2 Teaspoon
  Ground thyme 1 Teaspoon
  Canned tomatoes 16 Ounce, quartered (1 can)
  Lentils 3⁄4 Cup (12 tbs)
  Carrots 2 Large, peeled and chopped
  Fresh green beans 8 Ounce, cut into 1/2 inch pieces
  Coarsely chopped cabbage 1 Cup (16 tbs)
  Grated parmesan cheese 1 Tablespoon
Directions

MAKING
1. Take a large kettle and add bay leaves, bones, water and salt into it.
2. Boil the mixture, and then simmer on low heat for 3 hours by covering the kettle until the meat gets separated from bones.
3. Strain the broth by passing it through a sieve and add it back to the pan.
4. Separate meat from bones and cut it into manageable pieces.
5. Add the meat back to the broth and discard bay leaves and bones.
6. Add ground thyme, tomatoes, lentils, carrots and green beans into the broth.
7. Boil and simmer for 20 minutes.
8. Remove from heat and spoon off the foam.
9. Stir in cabbage and cook on low heat for 3 more minutes.
10. Season to taste.

SERVING
11. Serve beef and lentil soup after garnishing with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lentil
Interest: 
Healthy
Cook Time: 
210 Minutes

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