step 1 Heat the stock in a large pan and add the lentils.
step 2Bring to the boil and allow the lentils to soften for a few minutes.
step 3Add the carrots and leeks, and season (don’t add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45 mins-1 hr until the lentils have broken down.
step 4Scatter over the parsley and serve with buttered bread, if you like.
2 tomatoes, peeled and chopped, or 2tbsp canned tomatoes
Flaked sea salt
Freshly ground black pepper
Method
Heat the oil or butter in a large heavy-based saucepan. Add the beetroot, carrot, celery, potato, onion and garlic, then sauté for a couple of minutes until the veg are well combined and coated with the fat. Add the stock and season with salt and black pepper.
Bring the soup almost to the boil, then cover and simmer for about 15 minutes. Add the cabbage and tomatoes. Cover the pan and leave the soup to simmer for another 20 minutes. Taste for seasoning and add more salt and pepper if necessary.
Trim the fat off the steak. Heat a griddle pan until it is smoking and cook the steak for just a couple of minutes on each side. Remove the steak and leave it to rest for 5 minutes, then slice it as thinly as you can and add any meat juices to the soup.
To serve, divide the strips of steak between the soup bowls and ladle the soup on top. Add dollops of soured cream or crème fraîche, if using, and a sprinkling of dill.
