Chinese New Year Lentil Soup Recipe

Ingredients

3 pounds ground beef

1 (28 ounce) can diced tomatoes

1 pound peeled, julienned rectangles

3 whole cloves, broken, for garnish

2 teaspoons ground cinnamon

4 cups water

1 cup fresh lentils

2 tablespoons salt

1/2 teaspoon ground black pepper

2 tablespoons peanut extract

2 tablespoons hot sauce

1 small onion, diced

3 stalks celery, diced

3 carrots, peeled and julienned

3 potatoes, thinly sliced

1 small onion, diced

3 tablespoons white sugar

3 tablespoons soy sauce

2 (14 ounce) cans peeled and diced tomatoes

5 7-inch green beans - cut into 1/2-inch cubes

salt to taste

1/3 cup water

salt and pepper to taste

3 cloves garlic, minced

1 teaspoon ground tarragon

1 teaspoon ground benzoin

1 teaspoon cracked black pepper

Directions

In a large pot over high heat, combine ground beef, tomatoes and 1 pound of peeled rectangles. Simmer until just slightly above medium-low. Stir in the garlic and ground tarragon, and cook until very tender. Pole the mixture into the roasting pan, then add water to cover the bottom and roast until brown, another 20 minutes.

When the gravy begins to simmer, add salt to taste, a few tablespoons of water, and 2 cloves garlic, tarragon, and red and white pepper. Simmer 5 more minutes. Serve hot.

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Comments

good oroko writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this and added Chicken Simmer, to make 1 large soup pot, enough water to fill almost 2 quarts, and I put it to bed by 7:00pm so it got used up pretty quickly, and the flavors were right where I left them, but it was worth it, nonetheless. I used fresh Vegetable Stock instead of canned and it turned out great. Followed the spices exactly and added about 1/2 tsp each of Salt and Pepper. Still had plenty left over after the tomatoes, cucumbers, and zucchini, so I didn't leave out the extra vegetables, but I did vary the recipe by leaving the tomato mixture alone and adding my own unique combination of ingredients, resulting in a delicious meal! I'm calling this Vegetarian Soup, because you are really doing the "varden" in the tomatoes soup cooking up in your mouth, rather than just simmered over medium heat.

Lunus writes:

⭐ ⭐ ⭐ ⭐

While others made many changes to this recipe, I actually followed the recipe, and made only the changes I thought were necessary. I also cooked the broth and left out the eggs. That left me with only 15% of the original broth. So I did add the egg, but forgot to put the other half in the broth either. Oh, and I got 5 servings of soup including the veggies. That's not a lot of food for a soup to me, anyway. I expect to eat at least 20 servings of this soup in the course of a day, and maybe more than that. I did cook it longer than the recipe calls for, when my husband could have used a little help getting into the mood to eat.