Beef and Lentil Soup

You will simply love this substantial soup!

Serves 6


  • 400g beef shin
  • 3 tablespoons (45ml) olive oil
  • 2 onions, chopped
  • 2 cloves of garlic, chopped
  • 2 teaspoons (10ml) curry powder
  • 6 cups (1½ litres) water
  • 6 x 25g sachets OXO Concentrated Liquid Beef Stock
  • 4 large ripe tomatoes, cut in half and grated until only the skin remains - discard the skin
  • 2 tablespoons (30ml) tomato paste
  • 2 teaspoons (10ml) sugar
  • 250g split red lentils
  • 1 teaspoon (5ml) salt
  • 1 teaspoon (5ml) freshly ground black pepper
  • fresh coriander, leaves only (optional)
  • olive oil for serving


  1. Brown the beef in the olive oil, remove to a plate. Add the onions and garlic and brown until soft.
  2. Add curry powder and stir through for 30 seconds.
  3. Add the water, OXO Concentrated Liquid Beef Stock, browned shin, grated tomatoes, tomato paste, sugar and lentils. Simmer very slowly for 1½ - 2 hours. Season to taste with salt and ground black pepper.
  4. Add half of the fresh coriander to the soup and pile the rest on the soup when serving. Drizzle with a little olive oil.


This soup improves with being kept refrigerated.