Chunky yellow lentil soup made with beef bones, vegetables and lots of spices. This is a comforting, warming soup for the cold season.
Comforting yellow lentil soup with yellow split lentils and beef bones cooked from scratch.
If you read the previous post or if you have taken the time to peruse the Recipe Index on Where Is My Spoon, you might have noticed that we dearly love our soups here.
I make lots and lots of soups from simple creamy vegetable soups like this Creamy Mushroom Soup with Cream Cheese to more elaborate, time-intensive soups like the German Beef Soup with Marrow Dumplings.
What do you need?
- You can make it from scratch, making your beef stock with a piece of stewing beef and some bones or you can make it with bought good quality beef broth or bone broth for a speedier version.
- I almost always make my own stock, from plain chicken stock or beef broth to bone broth made of turkey or beef bones or leftover chicken or turkey bones from a roast.
- I do use stock cubes or paste sometimes when I am out of stock or when the broth is not as powerful as I want it to be or when I just want to make a very quick soup for lunch or dinner.
- To make the stock you will need some vegetables like onion, carrots, bell pepper, celeriac, or celery stalks.
- And the usual spices: bay leaves, black peppercorns, cloves, allspice.
- You can use this broth for making any other soup you like. You can also use it for stew, sauces, or whatever recipe that requires stock.
- The stock is made using 2-3 beef bones and a piece of beef stewing meat.
- To make the soup I used Indian spices to give the soup a different flavor, to make it different than our usual German spiced beef and lentil soup.
- You will need turmeric, ginger, cumin, coriander, allspice, and chili flakes.
- I almost always add vinegar to this kind of soups. Start with 1 tablespoon balsamic or red wine vinegar and add more after stirring well and tasting.
Other recipes made with beef broth or beef bone broth:
- 1 piece stewing/boiling beef, about 500 g/ 1.1 lbs
- 2-3 beef bones (Note)
- 3-4 bay leaves
- 10 peppercorns
- 5 cloves
- 5 all spices corns
- 100 g/ 3.5 oz celeriac
- 1 large carrot
- 1 red bell pepper
- 1 large onion
- 1 teaspoon turmeric
- ½ teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon chili
- ½ teaspoon ground allspice
- 150 g/ 5.3 oz yellow split lentils
- 1-2 tablespoons balsamic or red wine vinegar
- fine sea salt and pepper
- some parsley
- Place the stewing/ boiling beef, the bones, bay leaves, peppercorns, cloves, and allspice corns into a large soup pot. Cover with water, about 2,5 liter/ 10 ½ cups and slowly bring to a boil. Turn the heat to very low and simmer uncovered for about two hours. Discard the bones, set the meat aside, and strain the stock into another pot or bowl. Place the stock and the meat back into the clean soup pot.
- Chop the celeriac, carrot, red bell pepper, and onion into small cubes. Add them to the soup together with the spices. Continue cooking for another 10 minutes.
- Add the washed yellow split lentils and cook until soft, about 20 minutes, or according to the packet's instructions.
- Take the meat out of the soup (it should be very soft by now) and chop it into small pieces. Return it to the pot.
- Add 1 tablespoon red wine vinegar and salt and pepper to taste. Add more vinegar, to taste.
- Sprinkle with chopped parsley and serve with bread.
If you don't want to make your own stock, you can use about 2 liter/8 ½ cups good quality beef stock for the soup.
Nutrition Information:Yield: 6 Serving Size: 1/6 of the soup
Amount Per Serving: Calories: 468Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 110mgSodium: 303mgCarbohydrates: 21gFiber: 7gSugar: 4gProtein: 38g
Nutritional information is not always accurate.