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This red lentil and split pea soup, infused with savoury beef chuck and wholesome vegetables, is a perfect remedy for chilly days. With its rich flavours and nourishing ingredients, it’s not just a meal but a soothing embrace against the cold. ALSO READ: Recipe of the day: Roasted fresh fish stuffed with crab meat Red lentil & split pea soup Ingredients 2 C (500 ml) soup mix (containing barley, red lentils, split peas) 2 allspice berries 2 whole cloves 2.

5 litres water 500–700 g beef shin or chuck, cubed with the bone in 1 leek, sliced 2 medium stalks celery, chopped 3 carrots, peeled and grated 3 Tbsp (45 ml) tomato paste 1 Tbsp (15 ml) sea salt or to taste 1 tsp (5 ml) freshly ground black pepper or to taste handful fresh parsley, roughly chopped 2 Tbsp (30 ml) alphabet pasta (optional) Method *This recipe was republished with permission from Penguin Random House NOW READ: Recipe of the day: Portobello mushroom lasagne.

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