Summary

Ingredients

• 400 g beef
• 150 g lentils, yellow, dried
• 150 g red wine, medium dry
• 500 g water
• 16 g beef broth, instant
• 4 tablespoon peanut oil, refined

For the vegetables:

• 4 medium tomato (s), fully ripe
• 1 medium onion (s), brown, (approx. 60 g)
• 4 medium garlic clove (s), fresh
• 1 medium potatoes, waxy
• 1 small carrot (s)
• 3 hot peppers, red, medium hot, long
• 1 small zucchino, green
• 1 small spring onion (s)
• 1 small apple

Also:

• 4 medium bay leaves
• 2 cinnamon sticks, approx. 5 cm long
• 4 clove (s)
• 2 star anise, whole
• 1 teaspoon mace powder, alternatively freshly grated nutmeg
• 1 pinch (s) cardamom powder
• 1 teaspoon rosemary, fresh or dried
• 0.5 teaspoon ½ allspice powder
• 1 teaspoon thyme, fresh or frozen
• 2 tablespoon red wine vinegar
• 4 tablespoon orange juice
• 1 tablespoon wheat flour type 405
• 6 tablespoon olive oil, extra virgin
• salt
• Pepper, black, freshly ground

To garnish:

• Celery leaves, fresh or frozen
• Flowers and leaves

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Instructions

1. Wash all fruits and vegetables. Remove the stems from the peppers, cut across into approx. 5 mm wide rolls and use with the seeds. Remove the stems from the tomatoes, cut in half lengthways and cut out the green-white stalk. Halve each half lengthways, thirds crosswise and puree for 1 minute in the blender together with 300 g of the water, the instant beef stock and the hot peppers on the highest setting. Wash the lentils until the water runs clear and drain them in the sieve.
2. Pound the beef a little flat and cut into strips approx. 1.5 cm wide and 4 cm long. Heat a medium-sized pan, add the peanut oil and let it get hot. Brown the beef all over. Deglaze with the red wine and transfer to a 3-liter casserole. Add all the spices, from loea leaves to thyme, but do not cook yet.
3. Halve the onion lengthways, cap both ends, peel and cut into small pieces. Cap the garlic cloves at both ends, peel and roughly cut into pieces. Clean and dry the pan. Add 3 tablespoons of the olive oil, as well as the onion and garlic pieces and fry gently until they turn light brown. Deglaze with the remaining water and add the mixture to the casserole along with the washed yellow lentils.
4. Peel the potato and cut into walnut-sized pieces. Peel the carrot, quarter it lengthways, cut it crossways into pieces approx. 6 mm thick and place in the casserole with the potato pieces. Bring the contents of the casserole to a simmer and simmer with the lid on for 25 minutes. Stir every now and then.
5. In the meantime, cap the zucchino at both ends, quarter lengthways and cut across into pieces approx. 8 mm wide. Wash the spring onions, cut the green and white stem into pieces approx. 2 cm wide. Cut the green leaf parts into approx. 1 cm wide rings and prepare them separately. Peel the apple, quarter it lengthways, remove the core and cut it into thirds crosswise. Mix the orange juice with the red wine vinegar homogeneously and add to the simmering soup together with the green and white stalk pieces of the spring onion, the apple and the zucchino pieces. Let simmer for 8 minutes.
6. Sweat the remaining olive oil with the wheat flour in a pan until light brown and deglaze from the soup broth with a cup. Mix until homogeneous and add to the soup.
7. Season the broth with salt and black pepper. Then mix in the green leaf parts of the spring onion.
8. Distribute the soup on the serving plates, garnish with the appropriate ingredients and optionally serve with bread.