Italian Beef and Lentil Soup

Serves: 2
Prep Time: 10 min
Cooking Time: 1.5 h


  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 1 whole zucchini, chopped
  • 100g lean steak beef, cut into cubes
  • 1/2 tsp dried oregano
  • 400g canned tomatoes, chopped
  • 1 tsp tomato paste
  • 1/2 cup dry lentils, (brown)
  • 2 whole beef stock cube, dissolved in 4 cups hot water
  • 1 Tbsp fresh basil, finely chopped


  1. Place onion, garlic, zucchini, beef, oregano, tomatoes, tomato paste, lentils, and stock in a large saucepan. Bring to the boil over medium-high heat.
  2. Cover saucepan with a lid. Reduce heat to low and simmer for 1½ hrs or until meat is tender and lentils are cooked.
  3. Season to taste with salt and pepper. Add basil and cook for a further 5 minutes.

Suitable for;

FAST startN
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person