1 tbs oil

1 large onion chopped

2 garlic cloves minced

2 carrots chopped small

2 stick celery 

1 beef shin cut in small pieces - don't discards the bone, use it in the soup also

500 g (1/2 lb) brown lentils

1 can (400 g) (14 oz) chopped tomatoes with their juice

1 bay leaf

8 cups chicken stock

salt and pepper

2 tsp cumin

 

 

 

 

 

 

 

 

 

 

 

 

• Heat oil in heavy large pot over medium-high heat.

• Add onions. carrots and celery and sauté until onions are golden brown, about 10 min.

• Add beef shin and brown.

• Add garlic and stir 1 minute.

• Mix in cumin; stir 30 seconds.

• Add chicken stock, tomatoes, salt and pepper. Boil all together.

• Once boiling, turn down the heat and simmer for about 30 min till lentils are soft.