I got sick these past 2 weeks. Like really sick... like I couldn't swallow, or sleep laying down sick...

So this past Sunday my mom (gotta love her) was really pushing me to make a "soup with meat and bones" to make me feel better and clean out my throat.

Of course I don't do soup much because I'm single and I have no idea what to do with it. Its not really "in style" for the way I cook either. Nonetheless I wanted to make something like this anyways this month (and I was on the phone for a good 10 minutes with my mom about it) so here it is. I remembered I had a bag of Beef soup bones in my freezer... and some lentils in my cupboard, so yeah; why not.

Naturally, 2 trips to the store later to find some extras (like celery and fresh herbs and some really nice beef shanks for extra meat) led to this soup 8 hours later (while sick lol). I had like 8 - 9 quarts of this REALLY REALLY good soup that fed me all week/ (I think the pot in the pic is a 10qt; but I cant really tell.)


I made about 6 quarts of homemade beef stock for this but i still needed about 2 more of commercial liquid veggie stock (low sodium) and another half of water before I reached the right consistency. Brown lentils absorb far more water then the red ones do.

I have since recovered from this cold / sinus hell ...Mostly

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Anyways here is what I did. I have adapted a few recipes but this is pretty much my own.

People with Allergy and Dietary issues please be aware I use sunflower oil and bacon (pork), bone marrow, Worcestershire sauce (fish/anchovies, and wine vinegar in this recipe. You are free to adapt to your needs as always as there are many suggestions.



Beef shanks
I prepared my beef shanks separately to my bones because I needed to get them seared (so they would cook properly). After they were seared they went into the stock to flavor it (especially the marrow x3) and then were removed with the rest of the meat. The meat was, of course; saved for later.

- 2 large beef shanks about 10-12 oz each seasoned liberally on both sides with garlic powder, onion power, salt, pepper, paprika and a commercially-produced "Italian seasoning blend'. Shanks must be "cross cut" and meaty with marrow present in the middle of the bone. (ask your butcher).

* Preheat medium-sized frying pan and add a bit of oil. Brown each shank on both sides at medium-high heat until no pink remains. Set pan aside while bones roast to prepare actual soup ingredients.


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Stock:

- Prepared beef shanks
- 3 lbs beef shank bones rinsed and brushed of "bone dust"
- 3 carrots unpeeled but cleaned and cut into 2 inch chunks
- 3 celery ribs cleaned and cut into 3 inch chunks
- 2 medium onions cut in half
- pinch of whole peppercorns
- 2 bay leaves
- 2 sprigs fresh thyme
- 3 stems fresh parsley
- 1 head worth of whole garlic cloves peeled.

* Coat raw beef bones in oil and roast beef bones at 450F for 25 mins on a large baking tray (I used a 17x11.5),
Coat vegetables like the meat and mix with partially cooked bones. Roast 35min more - or until vegetables are caramelized

* Place Vegetables and bones with drippings into a 8 qt stock pot with the aromatics and fill with water to cover. Bring to a slight boil over a few minutes then turn to medium and cover with lid. Skim foam and oil off accordingly as stock comes to temperature

* Add prepared shanks and drippings to stock and incorporate the marrow into the stock. Return to simmering

*Simmer 4-8 hours at a gentle medium simmer occasionally skimming off fat and foam to make a clear stock. Taste for strength and seasoning as it cooks

* Remove bones and shanks and place in bowl.

* Remove Larger ingredients like the vegetables and herbs and discard

*Strain remaining liquid through fine mesh into large container or bowl. Set aside


* Remove and shred any edible meat from the bones and shanks to about 1/2 inch pieces for soup. Set aside in bowl.


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Lentil Soup:

- Meat from beef shanks and bones
- 2 lbs bacon cut into small pieces

- 4 medium carrots, cleaned, peeled and 1/2 inch diced
- 4 ribs celery, 1/2 inch diced
- 3 medium onions, 1/2 inch diced
- 4-5 large "Russet" or "Yukon Gold" potatoes, peeled and 1/2 inch diced (you want a good mashing/"starchy" potato here so it'll incorporate into the soup)
- 1 head garlic minced
- 1 14oz / 728mL can Crushed tomatoes
- 2 bay leaves
- 2 tbsp Italian blend seasoning (commercial blends are fine I use it in everything)
- 2 tbsp paprika
- 2 tbsp coriander powder
- 2 tbsp cumin powder
- 1 tbsp curry powder
- pinch of chopped celery leaf
- 2 cups chopped fresh parsley
- Salt and Lemon Pepper to taste (regular black pepper works too)
- 2 tbsp wine vinegar.

- 2 lb package of dried brown or green lentils, rinsed and picked of "foreigners". (Red lentils will disintegrate in the soup so they are not recommended... but any "quick cook" dried legume could work here.)

- Homemade beef stock
- 1 2qt/ 900ml box of low sodium prepared Vegetable stock (or additional stock if you wanna make more.)
- Water as needed.


* Begin the cooking by preheating a large stock pot (mine is 10qt I think) then adding a bit of oil to heat. Render the bacon at medium-high until slightly chewy and discard the excess fat until you have about 2-3 tbsp left (if desired).

* Saute the garlic and celery leaf at medium-high until aromatic. Add onions and continue to saute until onions begin to "sweat".

* Reduce heat to medium then put carrots and celery in the pan and slowly saute until semi-soft or 10-15 minutes.

* Add tomatoes, a splash of Worcestershire sauce, Italian seasoning, and Paprika with a ladle-full of homemade stock. Increase heat back to medium-high and cook tomatoes for about 5 minutes or so to get to gentle simmer.

* Add potatoes and some lemon pepper as well as the bay leaves and add enough stock to cover potatoes. bring to a rolling simmer

*Add meat and taste seasoning. Alter if desired, but this should be reasonable at this point with the tomatoes. simmer for about 6 minutes adding stock as needed.

* Add lentils and remaining home made stock to cover them. Season with cumin, coriander, and curry powders then bring to a high simmer while stirring frequently.

* Reduce back to medium and let the soup simmer for about 2 hours the lentils take about 40 minutes to cook It is likely you will need additional stock or liquid to keep the lentils covered and to actually make a proper soup.

(You can play here depending on how it turns out with proportions. You can add or reduce the stock or water as needed but I just displayed my results. Brown lentils will absorb a lot of liquid.)

* At the point lentils JUST become soft add a splash (2 tbsp) of red wine or apple cider vinegar if desired. This will cut the rich fattiness of the soup. Simmer for about 10 more minutes / as needed and add parsley before serving.

Always season to taste ^^;


**Serve HOT with a chunk of nice hearty, dense, crusty, bread**


(matured for use of Red Wine vinegar)