If you crave a hearty, wholesome meal packed with vibrant flavors, the Beef and Lentil Vegetable Soup with Moroccan Spices Recipe is going to steal your heart. This soup masterfully combines the warmth of Moroccan spices with tender beef, protein-rich lentils, and fresh vegetables to create a comforting bowl that feels like a warm hug on a chilly day. Each spoonful offers a beautiful balance of savory, spicy, and earthy notes, making it a perfect weeknight dinner that’s simple to prepare yet packed with personality.
Ingredients You’ll Need
Every ingredient in this soup plays an essential role in layering flavor, texture, and color. From the fragrant Moroccan spice mix that brings depth and warmth, to the fresh vegetables adding brightness and crunch, these basics come together effortlessly to make a dish that tastes far more complex than its straightforward list.
- 2 1/2 tbsp Moroccan spice mix: This blend is the soul of the soup, delivering that distinctive North African warmth and aroma.
- 1 tsp allspice: Adds a subtle sweetness and complexity.
- 2 tsp cumin powder: Gives a nutty, earthy tone that pairs beautifully with beef and lentils.
- 2 tsp paprika: Provides rich color and mild smoky flavor.
- 3/4 tsp black pepper: For a gentle peppery kick.
- 1/2 tsp salt: Enhances all the flavors just right.
- 1 tbsp olive oil: For sautéing and helping flavors meld together.
- 2 garlic cloves, finely chopped: Infuses the soup with aromatic depth.
- 1 onion, finely chopped: Brown, white, or yellow — your choice — providing a sweet base.
- 500g / 1lb beef mince (lean): Offers hearty texture and protein that build the body of the soup.
- 1 1/4 cups dried lentils or 2 cans drained: Lentils bring earthiness and a creamy texture once cooked.
- 2 carrots, diced: Add subtle sweetness and color.
- 2 celery stalks, chopped: Provide freshness and crunch.
- 2 zucchinis, diced: Lightness and slight sweetness balance the dish.
- 100g / 4 oz green beans, trimmed and chopped: Bright green crunch and nutrition.
- 800g / 28 oz crushed canned tomatoes: A rich base that ties flavors together with acidity and comfort.
- 4 cups / 1 litre low sodium beef stock: Enhances the deep meaty flavor while keeping saltiness controlled.
- 3 cups water: Balances consistency and helps cook the lentils perfectly.
- Yogurt (plain or Greek): Adds creaminess and cooling contrast when served.
- 1/4 cup coriander/cilantro leaves or sliced green onions: Fresh herbaceous brightness for garnish.
How to Make Beef and Lentil Vegetable Soup with Moroccan Spices Recipe
Step 1: Mix Your Spices
Start by combining the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt in a small bowl. This aromatic mixture is your flavor powerhouse that will transform the soup from simple to spectacular.
Step 2: Sauté Onion and Garlic
Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and garlic, cooking for about 3 minutes until the edges turn golden. This step builds the foundational aroma and sweetness for the soup.
Step 3: Brown and Spice the Beef
Turn the heat up to high, add the ground beef, and cook until it’s no longer pink, breaking it up as you go. Toss in 2 tablespoons of your spice mix and cook another 2 minutes until the mixture smells irresistible. The spices coating the beef infuse each bite with rich North African flavor.
Step 4: Add Carrot and Celery
Stir in the diced carrots and chopped celery, cooking for 1 minute. These veggies hold their texture well even after simmering, adding a lovely crunch and natural sweetness that balances the spicy broth.
Step 5: Build the Broth
Pour in the water, beef stock, crushed tomatoes, lentils, and the remaining spice mix. Give everything a good stir, bring to a gentle simmer, cover with a lid, and reduce the heat to medium-low. Let it simmer for about 25 to 30 minutes, allowing the lentils to soften and soak up the rich flavors. Older lentils might need a few minutes extra to cook through.
Step 6: Add Zucchini and Green Beans
After 15 minutes of simmering, stir in the diced zucchini and green beans. These veggies add fresh flavor and vibrant color, cooking just long enough to retain a tender-crisp bite.
Step 7: Final Simmer
Continue simmering the soup for another 10 minutes or until the lentils become soft and the vegetables are perfect. Taste and adjust salt if needed.
Step 8: Serve and Garnish
Ladle the warm soup into bowls and top with a dollop of creamy yogurt and a sprinkle of fresh coriander or green onions. These finishing touches add creaminess and a bright finishing note that will have you reaching for seconds.
How to Serve Beef and Lentil Vegetable Soup with Moroccan Spices Recipe
Garnishes
Don’t underestimate the power of garnishes! A spoonful of plain or Greek yogurt on top cools down the spices and adds silky creaminess. Fresh coriander or sliced green onions lift the flavors with a fresh herbal punch and a pop of color that makes the soup even more inviting.
Side Dishes
This soup is wonderful on its own, but pairing it with warm, crusty bread or fluffy couscous makes the meal feel extra special. Alternatively, a fresh green salad with lemon vinaigrette complements the rich and hearty soup beautifully.
Creative Ways to Present
Serve the soup in rustic bowls with a side of homemade flatbread for a Moroccan-inspired feast. For a casual gathering, offer toppings like chopped nuts, chili flakes, or preserved lemon zest so guests can customize their bowls. Presentation truly heightens the warm, inviting feeling this dish inspires.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup to airtight containers and refrigerate. It will keep well for up to 3 days and the flavors actually deepen as the soup rests.
Freezing
This Beef and Lentil Vegetable Soup with Moroccan Spices Recipe freezes beautifully. Portion it out in freezer-safe containers or bags for up to 3 months. Just be sure to let it thaw in the fridge overnight before reheating.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If it thickens too much, add a splash of water or stock. Top with yogurt and fresh herbs for that fresh from-scratch feel.
FAQs
Can I use canned lentils instead of dried?
Yes, canned lentils work just fine! Reduce the simmering time since the lentils are already cooked, adding them closer to the end so they don’t get mushy.
What can I substitute for Moroccan spice mix?
If you don’t have a Moroccan spice blend, combine equal parts cumin, paprika, cinnamon, coriander, and a pinch of cayenne pepper to mimic the flavors.
Is this soup suitable for meal prep?
Absolutely! This soup tastes even better the next day, making it perfect for meal prep. Just store it in individual portions for easy reheating throughout the week.
Can I make this recipe vegetarian?
You can swap the beef mince for a plant-based mince or extra lentils and vegetables for a delicious vegetarian version. Use vegetable stock in place of beef stock for a fully vegetarian meal.
How spicy is the Beef and Lentil Vegetable Soup with Moroccan Spices Recipe?
The spices provide warmth and depth without overwhelming heat. You can always adjust the amount of spice mix or add chili flakes if you prefer more kick.
Final Thoughts
Don’t hesitate to dive into the wonderful flavors of the Beef and Lentil Vegetable Soup with Moroccan Spices Recipe. It’s a beautiful, comforting dish that’s easy to make and joyful to eat, filled with layers of spices, fresh vegetables, and hearty goodness. Once you try it, this recipe will quickly become one of your favorites for cozy dinners and sharing good food with loved ones.
Print
Beef and Lentil Vegetable Soup with Moroccan Spices Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan-inspired
Description
A hearty and flavorful Beef & Lentil Soup packed with Moroccan spices, tender ground beef, a variety of fresh vegetables, and protein-rich lentils. Perfect for a nutritious family meal, this comforting soup is simmered to perfection and served with a dollop of yogurt and fresh coriander for added zest.
Ingredients
Spices & Seasonings
- 2 1/2 tbsp Moroccan spice mix (store-bought)
- 1 tsp allspice (mixed spice will work too)
- 2 tsp cumin powder
- 2 tsp paprika
- 3/4 tsp black pepper
- 1/2 tsp salt
Soup Base & Protein
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped (brown, white, or yellow)
- 500g / 1lb lean beef mince (ground beef)
- 1 1/4 cups dried lentils (or 2 cans, drained)
Vegetables
- 2 carrots, cut into 1cm / 1/3” dice
- 2 celery stalks, chopped into 1cm / 1/3” pieces
- 2 zucchinis (small or 1 large), cut into 1cm / 1/3” dice
- 100g / 4 oz green beans, trimmed and cut into 1.5cm / 1/2” pieces
- 800g / 28 oz crushed canned tomato
Liquids & Garnishes
- 4 cups / 1 litre low sodium beef stock
- 3 cups water
- Yogurt (plain or Greek)
- 1/4 cup coriander/cilantro leaves or sliced green onions
Instructions
- Mix spices: Combine all the spices including Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt in a small bowl to create your aromatic seasoning blend.
- Sauté onion & garlic: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and garlic, cooking for about 3 minutes until the onion edges turn golden and fragrant.
- Brown & spice beef: Increase heat to high and add the lean beef mince to the pot. Cook until the beef turns brown and no longer pink, breaking it up with a spoon as it cooks. Stir in 2 tablespoons of the prepared spice mix and sauté for an additional 2 minutes to release the spices’ aroma.
- Add carrot & celery: Add the diced carrots and chopped celery to the pot. Stir well and cook for 1 minute to slightly soften the vegetables.
- Make broth & add lentils: Pour in the water, low sodium beef stock, crushed canned tomatoes, dried lentils, and the remaining spice mix. Stir everything together and bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover with a lid, and let it simmer gently for about 25 to 30 minutes until the lentils are tender. (Older lentils might require a bit longer.)
- Add zucchini & green beans: After 15 minutes of simmering, stir in the diced zucchini and green beans. Continue to simmer uncovered.
- Final simmer: Let the soup simmer for an additional 10 minutes or until all lentils and vegetables are tender and fully cooked, about 25 minutes total simmering time.
- Serve: Taste the soup and adjust salt if needed. Ladle the soup into bowls, garnish with a dollop of plain or Greek yogurt and sprinkle with fresh coriander or sliced green onions for a fresh finish.
Notes
- Use lean beef mince to reduce fat content while keeping the soup hearty.
- Low sodium beef stock is recommended to control the saltiness; adjust salt to taste at the end.
- Using canned lentils can reduce cooking time; drain them well before adding.
- The vegetable mix can be varied, but hard vegetables (carrot, celery) should be added early to cook thoroughly, while softer veggies (zucchini, green beans) are added later to retain some texture.
