1. In a 6 to 8-quart pot, combine the olive oil, onions, and beef over medium heat. 2. Cook/stir often, until the onions are translucent and the meat has lost its raw color, 8-10 minutes. 3. Add in the carrots and celery; continue to saute 3 minutes, tossing constantly. 4. Stir in the tomatoes with all their juices, water, lentils, garlic, bay leaves, parsley, cumin, coriander, cinnamon, saffron, and salt (not the pepper, yet); cover and bring to a boil. 5. Decrease heat and simmer steadily, partially covered, stirring occasionally, for 1 1/2 to 2 hours, until the lentils are very tender. 6. Add in the pepper and lemon juice; taste and correct with salt. 7. Add more water, if necessary, to bring the soup to desired consistency; it should be thick. 8. Serve piping hot in flat bowls, each bowlful topped with a slice or wedge of lemon and a sprinkling of parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
