Beef and Lentil Soup

Serves 4

Filling and nutritious, this easy soup can be frozen or use any leftovers as a midday snack! 

Ingredients:

• 15ml olive oil
• 250g beef chuck, cut into small cubes
• 1 onion, finely diced
• 10ml 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
• 1.25lt water
• 250ml lentils, cooked and drained

Method:

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 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