- 1 Onion
- 500 g Beef soup meat
- 1 tbsp Frying fat (animal fat)
- 1 bunch Soup vegetables
- 5 medium Potatoes
- 375 g Lentils
- 1,5 L Water
- Instant broth
- 1 pinch Salt
- 1 pinch Pepper
- Wash and chop the soup vegetables (usually consisting of a bunch of carrots, a piece of celery, a stick of leek and parsley) and peel the potatoes and cut them into small cubes. Put the parsley aside - you won't need it until the very end.
- Let the frying fat get hot in a pan and fry the finely chopped soup meat in it, cut the onion into small pieces and add and sauté briefly, then add the soup vegetables, sauté briefly. At this point you can add the potatoes to the pot or boil them separately and add them to the stew at the end.
- Pour water into the pot, add the instant stock and lentils and seal the pot. When the 2nd ring appears, reduce the hotplate to a low level and simmer for 8-10 minutes.
- When the cooking time is over, take the pot off the stove and let it evaporate slowly until the pressure has been relieved.
- If not already cooked, add the separately cooked potato pieces now. Finally, season the stew with salt and pepper to taste and sprinkle with the finely chopped parsley. Stir - done! Bon Appetit!
Serving: 100gCalories: 80kcalCarbohydrates: 7.8gProtein: 8.2gFat: 1.6g