Ingredients with Measurements:
- 1 pound of beef, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ginger, grated
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1 can of diced tomatoes (14.5 oz)
- 4 cups of beef broth
- 1 cup of lentils
- 1 cup of spinach, chopped
- 1 lemon, juiced
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat a large pot over medium-high heat. Add the beef and cook until browned, stirring occasionally.
2. Add the onion, garlic, and ginger to the pot. Cook until the onion is translucent, about 5 minutes.
3. Add the cumin, coriander, turmeric, paprika, salt, black pepper, and cayenne pepper to the pot. Stir until the beef and vegetables are coated in the spices.
4. Add the diced tomatoes and beef broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
5. Add the lentils to the pot and simmer for an additional 30 minutes, or until the lentils are tender.
6. Add the chopped spinach to the pot and cook until wilted, about 5 minutes.
7. Stir in the lemon juice and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Sodium: 1300mg
Fiber: 12g
Substitutions for ingredients:
- Ground beef can be substituted for the beef cubes
- Chicken broth can be substituted for the beef broth
- Kale or Swiss chard can be substituted for the spinach
Variations:
- Add diced carrots and celery to the soup for extra vegetables
- Use chicken instead of beef for a lighter version of the soup
- Add a can of chickpeas for extra protein
Tips and tricks:
- Rinse the lentils before adding them to the soup to remove any debris
- Use a slotted spoon to remove any excess fat from the soup
- Serve with crusty bread for dipping
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large soup bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, chopped cilantro, or a dollop of sour cream.
Pairings:
Crusty bread, a side salad, or a glass of red wine.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side of rice.
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the lentils are still hard after 30 minutes, continue cooking until they are tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Litsusu Cologanti Soup is a traditional West African dish that is commonly made with beef, lentils, and a variety of spices.
Flavor profiles:
This soup is savory and spicy, with a hint of sweetness from the tomatoes and a tangy kick from the lemon juice.
Serving suggestions:
Serve hot with crusty bread for dipping.
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