A warm and hearty recipe for Beef and Lentil Soup to help you through the cold nights.

125g bacon diced
500g beef shin, bone in – excess fat removed
2 tsp dried thyme
2 tsp paprika
1 large onion, diced
1/2 cup red wine
1 litre NoMU beef stock
3 large carrots, sliced
2 sticks celery, sliced
1 tin whole tomatoes and juice
2 sprigs rosemary
1/4 cup lentils (I used red split lentils)
1 tsp sugar
salt and pepper to taste

How to
Fry bacon until golden

Add the beef shin to the pot and brown

Add in the dried thyme and paprika to flavour the beef

Add in the diced onion and fry until translucent

Deglaze pan with the red wine

Add in the beef stock

It is at this point that I transferred everything to the slow cooker. If you don’t have one, just add everything to your original pot.

Add in the carrots, celery, tinned tomatoes, rosemary, lentils, sugar

Bring soup to a boil

Add salt and pepper

Check for seasoning and adjust where necessary

Cook on low for a minimum of 3 hours, or preferably over night, until the shin literally falls apart
Remove shin from the pot

Remove bones and any unwanted fat from the shin, but add the marrow to the soup for extra flavour
Flake the shin back into the soup

Simmer for another 20 to 30 minutes to allow all the flavours to merge

Serve piping hot with bread, if desired.

Recipe kindly provided by Leaine’s Kitchen, a food blog catering for people with allergies to dairy, gluten, yeast and eggs.

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