Beef and lentil soup

• 15ml oil • 500g mince • meat spice • 1 onion, finely chopped • 1 carrot, finely chopped • 1 jalapeño chilli, chopped

1 2

• 2L vegetable stock • 1 large (about 450g) sweet potato, peeled and cubed • 1 tin lentils, rinsed and drained • 80g baby spinach

Heat the oil in a large saucepan and fry the mince until well browned. Season with the meat spice and add the onion, carrot and chilli. Fry until the vegetables are glossy, add 1.5L of the stock and simmer for 30 minutes.

Cook the sweet potato, lentils and remaining stock in a separate saucepan until soft. Mash with a potato masher and stir into the soup to thicken it. Finally, stir in the spinach and cook until just wilted; check the seasoning and serve piping hot.

Under R100 • Serves 4 • Preparation time: 35 minutes Cooking time: 35 minutes • 250ml chakalaka • about 125ml boiling water • 1 feta round, crumbled • 80ml grated mozzarella cheese Johané Neilson Francois Oberholster Under R90 • Serves 6 • Preparation...