Beef and lentil goulash soup recipe

  • Serves 6
  • 15 mins to prepare 1hour 45 mins to cook
  • 291 calories / serving
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Heat the oil in a large pan, add the onions and garlic and fry for 5 minutes. Stir in the beef, increase the heat and fry until it changes colour. Add the caraway and paprika, stir well then pour in the tomatoes and stock. Cover and leave to cook gently for 1 hour. Stir in the lentils, cook for 15 minutes then tip in the potatoes, and green pepper. Cover the pan again and cook for 30 minutes more or until tender. Serve topped with soured cream and parsley, if using.

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  • Ingredients

  • 2tbsp olive oil
  • 2 onions, sliced
  • 3 garlic cloves, chopped
  • 440g diced british beef
  • 1tsp caraway seeds
  • 1tsp smoked paprika
  • 800g chopped tomatoes
  • 1.5 litre beef stock
  • 400g green lentils, drained
  • 2 medium potatoes, peeled and diced
  • 2 green peppers, seeded and diced
  • handful chopped parsley
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  • Energy 1223kj 291kcal 15%
  • Fat 8.7g 12%
  • Saturates 2.1g 11%
  • Sugars 10.9g 12%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 27.4g Protein 22.6g Fibre 6.9g


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