2 medium tomatoes, cut in half and seeded
2 cloves of garlic, minced
2 tablespoons of olive oil
2 tablespoons of vegetable oil
1 small onion, finely chopped
300g of beef cubes
1 liter of beef broth
1 1/2 cups of lentils
Red pepper flakes and salt to taste
150g of pork, cut into slices
Chopped fresh cilantro to taste
2 medium tomatoes, cut in half and seeded
2 cloves of garlic, minced
2 tablespoons of olive oil
2 tablespoons of vegetable oil
1 small onion, finely chopped
300g of beef cubes
1 liter of beef broth
1 1/2 cups of lentils
Red pepper flakes and salt to taste
150g of pork, cut into slices
Chopped fresh cilantro to taste
1 Preheat the oven to 200°C
In a baking dish, place the tomatoes with the skin side down, spread the garlic, and drizzle with olive oil
Put in the oven for 20 minutes
Reserve the oven
2 In a large pot, heat the vegetable oil over medium heat
Refine the onion
Add the beef and enough beef broth to cook it
3 When the beef is tender, add the lentils, remaining beef broth, and let it cook until the lentils are tender
Season with salt, red pepper flakes, and add the pork
Cook for another 10 minutes or until all ingredients are tender
Serve hot
Distribute the soup in bowls, place a half tomato on top of each bowl, sprinkle garlic and cilantro, and serve.
