Go Back

Beef with lentils, chickpeas and spinach soup

A tasty and hearty beef soup that will keep you warm and full during the cooler months.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Categories
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 650 grams rump steak, cut into 2cm cubes
  • 1 400g tin brown lentils, rinsed and drained
  • 1 400g tin chickpeas, rinsed and drained
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 litre beef liquid stock
  • 2 Tbsp tomato paste
  • 1 tsp chilli flakes
  • 3 Tbsp plain flour
  • salt and pepper
  • 3 Tbsp olive oil

Instructions
 

  • Cut rump into 2cm cubes. Add flour and season with salt and pepper. Mix beef cubes with the flour. Heat a large casserole dish on medium high, add olive oil and cook the beef to sear the meat and get a nice brown colour, about 5 minutes.