This is a warming hearty and very delicious soup - a combination of tender venison meat, vegetables and green lentils in a rich-flavoured broth.
The recipe is adapted from 200 Super Soups by Hamlyn.
Ingredients:
400 g venison meat, diced
1 onion, finely chopped
2 garlic cloves, crushed
200 g potatoes, peeled
1 carrot, grated (or diced, if preferred)
4 medium tomatoes
1 x 390 g can green lentils, drained
300 ml red wine
1,5 ml beef stock
2 tbsp cranberry sauce
1 tbsp tomato puree
1 tsp allspice
1 tsp thyme (or 1 thyme sprig)
2 bay leaves
season to taste
Method:
Dice the potatoes and roughly chop the tomatoes.
Heat the oil in a pan, add the onion and fry for 5 minutes until softened and just beginning to brown.
Add the garlic and fry briefly, then mix in half of the tomatoes and fry for 2 more minutes.
Transfer to a large saucepan.
Heat some more oil in the same frying pan and fry the venison meat in batches until browned from all sides.
Add the meat to the same large saucepan, pour in the wine and stock, then add the cranberry sauce, tomato puree, allspice and herbs. Season well with salt and pepper.
Bring to the boil, stirring, then cover and simmer gently for 1,5 - 2 hours or until the meat is soft and almost cooked.
Add the potatoes and carrots.
Simmer for 25 minutes or until the potatoes are cooked and the meat is tender. Taste an adjust seasoning if needed.
Add the lentils and remaining half of the tomatoes, bring to the boil and remove from the heat.
Ladle the soup into bowls, serve and enjoy!
Bon Appetit!
