I tend to love anything with red lentils. They turn yellow when cooked and as they soften they also thicken a soup. This is a Caribbean recipe and is very economical. You can also use yellow split peas, but they need around 15 more minutes to cook.
Beef and Lentil Soup
- 1 tablespoon olive oil
- 2 pounds beef neck bones
- 1/2 onion, chopped
- 1 garlic clove, minced or pressed
- 9 cups water, divided (or more if needed)
- 1 bay leaf
- 1 clove
- 2 sprigs of fresh thyme
- 1/2 pound potatoes, peeled and cubed
- 3/4 cup red lentils
- instant chicken bouillon or chicken/tomato
- chopped fresh parsley
Heat oil in a large pot over medium high heat. Brown neck bones on all sides for about 10 minutes.
Add in onions, garlic, 6 cups water, bay leaf, clove, and thyme. Cover, bring to a boil, then reduce heat to a gentle simmer and cook until meat is tender, 1 hour.
Add potatoes and cook for 5 minutes.
Stir in the red lentils, season with the instant bouillon and plenty of fresh ground black pepper. Add enough water to just cover meat and vegetables, cover and simmer, stirring occasionally, until the lentils are tender, about 25 minutes.
Add more water if the soup becomes too thick. Garnish with fresh parsley.Serves 4.