Red lentil & split pea soup recipe to beat the winter cold

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.

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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

1. Place the soup mix in a large saucepan, add the allspice, cloves, and 1 litre of water, and boil on high heat for about 40 minutes.
2. Stir in the beef, vegetables, tomato paste, salt and pepper.
3. Add another 1 litre water and cook on high heat for 15 minutes.
4. Reduce the heat to medium and cook for a further 20 minutes.
5. Check the soup, which should have thickened, and adjust the seasoning.
6. Add the parsley and alphabet pasta and the remaining 500 ml water.
7. Reduce the heat to medium and cook for another 20 minutes.
8. Remove from the heat and check seasoning again before serving piping hot.

*This recipe was republished with permission from Penguin Random House

Red lentil & split pea soup

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• Author: Spice Odyssey by Cariema Isaacs
• Prep Time: 5 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour
• Category: Lunch, Dinner
• Method: cook
• Cuisine: South African

Ingredients

Scale 1x2x3x

• • 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)

Instructions

1. Place the soup mix in a large saucepan, add the allspice, cloves, and 1 litre of water, and boil on high heat for about 40 minutes.
2. Stir in the beef, vegetables, tomato paste, salt and pepper.
3. Add another 1 litre water and cook on high heat for 15 minutes.
4. Reduce the heat to medium and cook for a further 20 minutes.
5. Check the soup, which should have thickened, and adjust the seasoning.
6. Add the parsley and alphabet pasta and the remaining 500 ml water.
7. Reduce the heat to medium and cook for another 20 minutes.
8. Remove from the heat and check seasoning again before serving piping hot.

Notes

Chef’s tip:
You can opt for different cuts of beef, though I prefer beef chuck with the bone in. The chuck contains a lot of connective tissue, including collagen, which partially melts during the cooking process, making this cut of meat perfect for roasting, braising, stews, and soups. The marrow in the bones is also dense in nutrients and iron and provides a buttery, nutty, and fatty flavour to the soup.

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