OXTAIL LENTIL SOUP (ANITA DEGUZMAN)

Oxtail Lentil Soup (Anita DeGuzman) image

Number Of Ingredients 19

1.25 pounds oxtails
3 tablespoons olive oil
7 cups beef broth
1 yellow onion
3 ribs celery
1 green bell pepper
14 ounces lentils
3 tablespoons garlic
3 fresh tomatoes (or 1 can stewed tomatoes)
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon marjoram
1 teaspoon parsley
1 teaspoon basil
1 bay leaf
1 tablespoon thyme
1 teaspoon paprika
1/2 cup celery
1 cup carrot

Steps:

Wash oxtails in cold water. Pat dry. Heat 2 tablespoons of olive oil in a large soup pot and brown the oxtails on all sides. When browned, add beef broth to the soup pot to cover the oxtails. Simmer covered. Retain any extra broth to add as needed later in the cooking process.
Chop onion, bell pepper, and 3 ribs of celery. Saute in frying pan with 1 tablespoon of olive oil and 1 tablespoon minced garlic. When soft, add to the soup pot along with the washed lentils and simmer for about 3 hours.
After 3 hours, add chopped tomatoes (or canned stewed tomatoes) to the soup with rest of the minced garlic. Add salt and pepper to taste. Use pepper liberally. Also add oregano, cumin, majoram, parsley, basil, bay leaf, thyme and paprika at this time. Simmer for another hour.