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
Scale
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.
