Red Lentil Soup with Meat

Begin by preparing the beef: place it in a pot and add 2 liters of water. Bring to a boil, carefully skim off any foam that forms, and simmer for approximately one hour. Afterward, strain the broth, separate the meat from the bones, and cut it into small pieces. Return the strained broth and the diced meat to the pot, then bring to a boil.

While the broth simmers slowly, prepare the vegetables. Thoroughly wash and peel all necessary ingredients. Slice the onion into thin quarter rings. Dice the carrot, zucchini, and bell pepper into neat cubes. Cut the celery into thin slices, and the Napa cabbage into elegant strips or squares.

Rinse the red lentils several times under running water, then drain them in a sieve to remove excess liquid. Carefully add the prepared lentils to the boiling broth with meat. Cook the lentils for 10–12 minutes, while simultaneously beginning to prepare the aromatic vegetable sauté.

Heat a large skillet with vegetable oil. Add the chopped onion, carrots, and celery, and sauté over medium heat for 4–5 minutes until softened. Then, add the zucchini, bell pepper, and garlic, continuing to cook and stir for another 3–4 minutes. Finally, add the Napa cabbage, season with spices, and simmer for an additional 2–3 minutes to allow the vegetables to absorb the flavors.

Transfer the fragrant sautéed vegetables to the pot with the broth. Add the canned diced tomatoes. If the soup seems too thick, feel free to add a little water until it reaches your desired consistency. Bring the soup to a boil and season with salt to taste, to enhance all the flavor notes.

Simmer the red lentil soup with meat over moderate heat for another 10 minutes, until the vegetables and lentils are fully cooked. Afterward, let the soup rest, covered, for 10–15 minutes to allow the flavors to meld harmoniously. Serve this delightful dish generously sprinkled with finely chopped fresh parsley.