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

Method

1. 1

   Dice the onion, carrots and celery. Heat the oil in a large saucepan and fry the onion for 5 minutes.

2. 2

   Add the carrots and celery and cook for 3 minutes, then add the beef mince and brown it well.

3. 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. 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. 5

   Season to taste and serve with crusty bread.