Lentil soup with beef

It turns out rich and satisfying. Garlic, cilantro and oregano add a delicious flavor to the dish.

Ingredients

• Beef pulp 450-500 g
• Onion 2 pieces
• Garlic 6 teeth
• Carrot 2 pieces
• Bell pepper 1 piece
• Celery 2-3 stems
• Vegetable oil 2-3 st. spoons
• Dried oregano 1 tsp
• Dried cilantro 1½ tsp
• Meat broth or water 1200 ml
• Tomatoes in their own juice 800 g
• Red lentils 300 g
• Salt taste
• Ground black pepper taste

Directions

1. Cut the meat into approximately 2½ cm cubes, onion and garlic in small pieces, carrots, peppers and celery in medium pieces.
2. Heat oil in a saucepan over medium heat. Cook the meat for 6-8 minutes and place on a plate.
3. In the same saucepan, fry the onions with carrots, celery, garlic, oregano and cilantro for 6-8 minutes.
4. Return the beef to the pot, cover with broth and add the tomatoes along with the juice. Bring to a boil and simmer over low heat, covered, for about 60 to 80 minutes.
5. Pour the washed lentils into the same saucepan and cook for another 15 minutes. Season with salt and pepper 5 minutes before cooking.