Granny’s 72 Hour Beef and Lentil Broth
This nourishing, warmly-spiced soup will heal your gut and make you smile!
Servings
6
Servings
6
Ingredients
Instructions
  1. If you have a food processor, blitz the carrots, onions and garlic for a few seconds until finely chopped, otherwise finely dice them.
  2. Melt the butter and beef dripping in a large saucepan and add the chopped veg. Season with one tsp salt and one of pepper, cover and allow to saute gently, over a low heat for 10 mins or so, until the veggies have softened.
  3. Stir in the cumin, coriander, cloves and paprika and continue to sweat for a further 5 mins, then add the beef stock, drained lentils, tomato purée, parsley stalks and fish sauce. Stir everything well and bring up to the boil.
  4. Reduce the heat, cover and gently simmer the soup for 25 mins, or until the lentils are very soft. Check for seasoning, adding the remainder of the salt and pepper to taste. Let the soup sit until it has cooled down a little.
  5. For a smoother soup, blitz with a hand blender, or in a food processor, until you get a good thick consistency, but with some texture. If you prefer a textured soup, take out about half the solids and blitz them until you have a smooth purée, then return to the rest of the soup and stir well.
  6. To serve, re-heat the soup until piping hot. You can add a handful of home-made sourdough croutons (fried in a little beef dripping) and/or a swirl of thick, live home-made yoghurt.
  7. A couple of slices of thickly buttered traditionally made, slow-fermented sourdough bread pairs brilliantly with this broth.
  8. Enjoy, enjoy, enjoy!
Recipe Notes

* Red lentils are very nutritious, but (in common with all legumes and beans) contain indigestible phytates and other anti-nutrients.   They need to be rinsed well and soaked in water and two tablespoons of whey/cider vinegar/lemon juice for at least 8 hours (then rinsed again and drained) to neutralise these problematic substances and make the highly beneficial nutrients available.