German-Turkish beef soup with red lentils

Ingredients for 6 servings:

• 700 g beef soup meat, with bone
• 350 g Lentils, red (Kırmızı Mercimek)
• 2 liters of water
• 3 large onions
• 2 tbsp olive oil
• 1 clove(s) garlic
• 1 tsp, leveled sea salt
• 2 tsp, levelled pepper, white or black
• 1 tbsp, heaped pulp (karışık salça, paprika-pepper-tomato pulp 3:1)
• 2 peppers, red, hot
• 3 Pepper, green, long (variety Sivri) or Bell pepper(s), red or green
• 2 tbsp, heaped soup vegetables, mixed, dried

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 4 hours

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Heat 2 tablespoons of olive oil in a large pot (at least 5 liters capacity). Sear the beef, turning it over so that all sides develop a roasted aroma. Finely dice the onions and add them when the beef is browned. Sauté until translucent, but do not let them become brown. Then add the finely chopped garlic. Deglaze with 2 liters of water and simmer for about 1-2 hours, until the meat can be easily removed from the bone. Add the sliced ​​peppers (or bell peppers) only in the last third of the cooking time to prevent them from overcooking. Remove the meat and let it cool. Remove from the bone and cut into small cubes of about 1-2 cm. Return the sliced ​​meat to the soup and season with salt and pepper. Add the paprika, pepperoni, and tomato puree and heat everything while stirring. It should not boil again, just simmer. Add the air-dried soup vegetables. Place the red lentils in a sieve and rinse under running water until no foam remains. Then add the lentils to the soup. Caution: Red lentils cook quite quickly and only need about 10-15 minutes. Do not overcook, or they will fall apart. The lentils will initially sink to the bottom of the pot. When they rise to the surface and float to form the consistency of the soup, they are already cooked. Turn off the heat and let stand. They taste even better after an hour. Can be reheated at any time, but do not boil.