Description
A hearty and flavorful Beef & Lentil Soup infused with Moroccan spices, packed with nutritious vegetables like carrots, celery, zucchini, and green beans. This comforting dish combines lean ground beef and lentils simmered in a rich tomato and beef broth, perfect for a wholesome meal served with a dollop of creamy yogurt and fresh coriander or green onions.
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
Main Ingredients
- 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)
- 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
- 4 cups / 1 litre low sodium beef stock
- 3 cups water
To Serve
- Plain or Greek yogurt
- 1/4 cup coriander/cilantro leaves or sliced green onions
Instructions
- Mix Spices: Combine the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt in a small bowl to create your seasoning blend.
- Saute 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, add the lean beef mince, and cook until no longer pink, breaking it apart as it cooks. Stir in 2 tablespoons of the spice mix and cook for an additional 2 minutes to develop aroma.
- Add Carrot & Celery: Stir in the diced carrots and chopped celery, cooking for 1 minute to blend the flavors. These vegetables will hold up to the long simmering time.
- Make Broth: Pour in water, beef stock, crushed canned tomatoes, lentils, and the remaining spice mix. Stir well, bring the mixture to a simmer, then cover with a lid and reduce heat to medium-low to maintain a gentle simmer. Let the lentils cook for about 25-30 minutes until soft, allowing an extra 5-10 minutes for older lentils.
- Add Zucchini & Green Beans: After 15 minutes of simmering, add the diced zucchini and green beans to the pot.
- Continue Simmering: Simmer the soup for another 10 minutes until the lentils and vegetables are tender, reaching about 25 minutes total simmer time.
- Serve: Taste the soup and season with additional salt if needed. Ladle into bowls and garnish with a spoonful of plain or Greek yogurt and fresh coriander or sliced green onions.
Notes
- Use lean beef mince for a healthier, lower fat option.
- Adjust salt according to taste and use low sodium stock to control sodium levels.
- If using canned lentils instead of dried, add them later in the cooking process to avoid overcooking.
- The soup is versatile and you can substitute or add in other vegetables that tolerate a long simmer like parsnip or turnip.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serving with yogurt balances the spices and adds creaminess to the soup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan-inspired
Keywords: Beef Lentil Soup, Moroccan Spiced Soup, Hearty Beef Soup, Lentil and Vegetable Soup, Ground Beef Soup
