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Beef and Lentil Soup with Thyme Dumplings

Beef and Lentil Soup with Thyme Dumplings

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SOUP
600g beef fillet/rump/sirloin (trimmed of all fat and sinew)
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery stick, cut into 8cm sticks
1 bay leaf (nice to have, but not essential)
2 litres hot water
1 cup of cooked brown lentils
DUMPLINGS
150g fresh white bread crumbs
1 tbsp self-raising flour
30g butter
2 tbsp cream
1 whole egg and 1 egg white slightly beaten
Zest of one lemon
1 tsp fresh thyme
DIRECTIONS

Slice the meat into cubes. Season with salt and dust liberally with flour. Heat the oil in a heavy-based casserole pot and brown the meat really well. (Do this in 2 batches if necessary, otherwise the meat will stew instead of browning.) Using a slotted spoon, remove the browned cubes and set aside. Add the onion, carrot, celery and NOMU Roast Rub and sauté for 2 minutes.

Combine the water and 4 tbsp concentrated stock and add to the pot. Add the bay leaf and browned meat, bring to the boil, then turn down the heat and simmer very gently for 60-90 minutes, skimming the surface when necessary.

While the soup is simmering, prepare the dumplings. Combine the dry ingredients in a food processor. Add the remaining ingredients and pulse to combine. Season with salt and pepper and shape into walnut-sized balls.

Once the meat is extremely tender, remove the pieces of onion, carrot and celery and add the cooked lentils. Check the seasoning. Place the shaped dumplings on top of the soup, replace the lid and cook for a further 2-3 minutes or until dumplings rise to the surface. Serve in a warmed bowl with some roughly chopped Italian parsley and a grind of black pepper.


 

SHOP THE PRODUCTS

Ingredients

SOUP
 600g beef fillet/rump/sirloin (trimmed of all fat and sinew)
 1 onion, peeled and quartered
 1 carrot, peeled and quartered
 1 celery stick, cut into 8cm sticks
 1 bay leaf (nice to have, but not essential)
 2 litres hot water
 1 cup of cooked brown lentils
DUMPLINGS
 150g fresh white bread crumbs
 1 tbsp self-raising flour
 30g butter
 2 tbsp cream
 1 whole egg and 1 egg white slightly beaten
 Zest of one lemon
 1 tsp fresh thyme

Directions

DIRECTIONS
1

Slice the meat into cubes. Season with salt and dust liberally with flour. Heat the oil in a heavy-based casserole pot and brown the meat really well. (Do this in 2 batches if necessary, otherwise the meat will stew instead of browning.) Using a slotted spoon, remove the browned cubes and set aside. Add the onion, carrot, celery and NOMU Roast Rub and sauté for 2 minutes.

Combine the water and 4 tbsp concentrated stock and add to the pot. Add the bay leaf and browned meat, bring to the boil, then turn down the heat and simmer very gently for 60-90 minutes, skimming the surface when necessary.

While the soup is simmering, prepare the dumplings. Combine the dry ingredients in a food processor. Add the remaining ingredients and pulse to combine. Season with salt and pepper and shape into walnut-sized balls.

Once the meat is extremely tender, remove the pieces of onion, carrot and celery and add the cooked lentils. Check the seasoning. Place the shaped dumplings on top of the soup, replace the lid and cook for a further 2-3 minutes or until dumplings rise to the surface. Serve in a warmed bowl with some roughly chopped Italian parsley and a grind of black pepper.

Beef and Lentil Soup with Thyme Dumplings

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