Spiced Lentil Soup With Beef

• 14 cup extra-virgin olive oil
• 3 medium onions, finely chopped (about 3 cups)
• 2 lbs lean stew meat, cut into 1-inch chunks
• 2 medium carrots, sliced 1/4-inch thick (about 1 cup)
• 2 large celery ribs, sliced (about 1 1/2 cups)
• 1 (35 ounce) can Italian plum tomatoes, coarsely chopped, with juices
• 2 quarts water
• 1 lb lentils
• 5 large cloves garlic, finely chopped
• 2 large bay leaves
• 1 cup finely chopped parsley, leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 12 teaspoon ground cinnamon
• 1 teaspoon saffron, pistils
• 1 teaspoon coarse sea salt
• 1 teaspoon freshly ground black pepper
• 14 cup freshly squeezed lemon juice
• lemon slice, for garnish

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.

extravirgin olive oil, onions, lean stew meat, carrots, celery, italian plum tomatoes, water, lentils, garlic, bay leaves, parsley, ground cumin, ground coriander seed, ground cinnamon, saffron, salt, freshly ground black pepper, freshly squeezed lemon juice, lemon slice

Taken from www.food.com/recipe/spiced-lentil-soup-with-beef-443106 (may not work)