Beef Mince and Lentil Shepherd's Soup
Ingredients
- 300 g beef mince
- 150 g red lentils
- 200 g carrots
- 1 onion
- 2 celery sticks
- 2 beef stock cube
- 1 tsp dried mixed herbs
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 367 kcal
- Protein
- 24.8 g
- Carbohydrate
- 28.8 g
- of which sugars
- 6 g
- Fat
- 16.7 g
- of which saturates
- 5.6 g
- Fibre
- 4.4 g
- Salt
- 2.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dice the onion, carrots and celery. Heat the oil in a large saucepan and fry the onion for 5 minutes.
- 2
Add the carrots and celery and cook for 3 minutes, then add the beef mince and brown it well.
- 3
Dissolve the stock cubes in 1.2 litres of boiling water and add to the pan along with the lentils and mixed herbs.
- 4
Bring to the boil, then reduce the heat, cover and simmer for 25–30 minutes until the lentils are soft and the soup has thickened.
- 5
Season to taste and serve with crusty bread.
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