Indian Spiced Beef and Lentil Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 lb beef stew meat, cut into bite-size pieces
- 1 cup dried brown lentils, rinsed
- 1 medium onion, diced
- 2 carrots, sliced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Add the beef stew meat, lentils, onion, carrots, garlic, and ginger to the slow cooker.
- Sprinkle in the cumin, turmeric, and garam masala, then pour in the beef broth and diced tomatoes.
- Stir everything together until the spices are evenly distributed.
- Cover and cook on low for 8 hours, until the beef is tender and the lentils are soft.
- Stir in the salt and black pepper, then taste and adjust seasoning if needed.
- Ladle into bowls and top with the chopped cilantro before serving.
Notes
If the soup thickens too much after cooking, stir in a splash of extra broth to loosen it. The cilantro adds a fresh note at the end, so do not skip it. Leftovers reheat well on the stovetop with a little added water to loosen the texture.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board