This soup is so delicious you will understand what got into Esau.
What’s more, it’s filling – with a slice of fresh bread it’s a meal in its own right.

You need: (for 6-8 portions)
• 2 onions, chopped
• 1 tablespoon oil
• 1 kg beef or mutton shank
• 2 cloves of garlic, bruised
• 500 g red lentils
• a piece of fresh ginger (about 3 cm long)
• 2 teaspoons white vinegar
• 2 teaspoons lemon juice
• 2 litres boiling water (8 cups)
• 1 teaspoon dry chilli, chopped (optional)
• ¼ teaspoon curry powder
• 1 teaspoon salt

Lets get to it:
• Fry the onions in oil in a large saucepan until soft.
• Add the meat and garlic and lightly fry it until the meat has browned.
• Add the rest of the ingredients and let it simmer until the meat is soft and falls off the bones (about 2 hours).
• Watch the soup so the water doesn’t cook off.
• Add boiling water if needed.
• Add more salt to taste at the end of the cooking process.
• If the soup is a little too thin, let it boil without the lid for a little longer to thicken. If it’s too thick, add more boiling water and stir it through.

...and thats it...

Related recipes: Sweet Potato Soup