Spiced Lentil Soup With Beef

Name: Spiced Lentil Soup With Beef
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 10 serving(s)
Ingredients: 1/4 cup extra-virgin olive oil; 3 medium onions, finely chopped (about 3 cups); 2 lbs lean stew meat, cut into 1-inch chunks; 2 medium carrots, sliced 1/4-inch thick (about 1 cup); 2 large celery ribs, sliced (about 1 1/2 cups); 1 (35 ounce) can Italian plum tomatoes, coarsely chopped, with juices; 2 quarts water; 1 lb lentils; 5 large cloves garlic, finely chopped; 2 large bay leaves; 1 cup finely chopped parsley, leaves; 1 teaspoon ground cumin; 1 teaspoon ground coriander seed; 1/2 teaspoon ground cinnamon; 1 teaspoon saffron, pistils; 1 teaspoon coarse sea salt; 1 teaspoon freshly ground black pepper; 1/4 cup freshly squeezed lemon juice; lemon slice, for garnish

Submitted by ratherbeswimmin

"In 'Soup Suppers' by Arthur Schwartz"

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Ready In:: 3hrs
Ingredients:: 19
Serves:: 10

ingredients

¹⁄₄ cup extra-virgin olive oil
3 medium onions, finely chopped (about 3 cups)
2 lbs lean stew meat, cut into 1-inch chunks
2 medium carrots, sliced 1/4-inch thick (about 1 cup)
2 large celery ribs, sliced (about 1 1/2 cups)
1 (35 ounce) can Italian plum tomatoes, coarsely chopped, with juices
2 quarts water
1 lb lentils
5 large cloves garlic, finely chopped
2 large bay leaves
1 cup finely chopped parsley, leaves
1 teaspoon ground cumin
1 teaspoon ground coriander seed
¹⁄₂ teaspoon ground cinnamon
1 teaspoon saffron, pistils
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
¹⁄₄ cup freshly squeezed lemon juice
lemon slice, for garnish

directions

In a 6 to 8-quart pot, combine the olive oil, onions, and beef over medium heat.
Cook/stir often, until the onions are translucent and the meat has lost its raw color, 8-10 minutes.
Add in the carrots and celery; continue to saute 3 minutes, tossing constantly.
Stir in the tomatoes with all their juices, water, lentils, garlic, bay leaves, parsley, cumin, coriander, cinnamon, saffron, and salt (not the pepper, yet); cover and bring to a boil.
Decrease heat and simmer steadily, partially covered, stirring occasionally, for 1 1/2 to 2 hours, until the lentils are very tender.
Add in the pepper and lemon juice; taste and correct with salt.
Add more water, if necessary, to bring the soup to desired consistency; it should be thick.
Serve piping hot in flat bowls, each bowlful topped with a slice or wedge of lemon and a sprinkling of parsley.