Beef & Lentil Soup with Vegetables Recipe

Introduction

This Beef & Lentil Soup is a hearty and flavorful dish packed with nutritious vegetables and warming spices. Perfect for a cozy meal, it combines tender beef mince, lentils, and a vibrant mix of vegetables simmered in a rich tomato broth.

Ingredients

• 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
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 onion, finely chopped (brown, white, or yellow)
• 500g / 1lb beef mince (lean 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 tomatoes
• 4 cups / 1 litre low sodium beef stock
• 3 cups water
• Yogurt (plain or Greek), for serving
• 1/4 cup coriander/cilantro leaves or sliced green onions, for garnish

Instructions

1. Step 1: In a small bowl, mix together the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt.
2. Step 2: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and garlic, cooking for about 3 minutes until golden on the edges.
3. Step 3: Increase the heat to high and add the beef mince. Cook until no longer red, breaking it up as it cooks. Stir in 2 tablespoons of the spice mixture and cook for an additional 2 minutes to release the aromas.
4. Step 4: Add the diced carrots and chopped celery to the pot. Stir for 1 minute to combine. If using other vegetables that hold up well to cooking, add them at this stage.
5. Step 5: Pour in the water, beef stock, crushed tomatoes, lentils, and the remaining spice mix. Stir well, bring to a gentle simmer, then cover and reduce the heat to medium-low. Let it simmer gently for 25-30 minutes, until the lentils are soft. Older lentils may require a bit more time.
6. Step 6: After 15 minutes of simmering, add the diced zucchini and green beans to the soup.
7. Step 7: Continue simmering for another 10 minutes or until the lentils are fully tender.
8. Step 8: Taste the soup and adjust salt as needed. Serve hot, garnished with a dollop of yogurt and fresh coriander or green onions.

Tips & Variations

• If you prefer a milder spice level, reduce the Moroccan spice mix to 1 1/2 tablespoons.
• You can substitute canned lentils for dried lentils to save time—just add them later in the cooking process to prevent overcooking.
• For extra warmth, add a pinch of chili flakes with the spices.
• Swap beef mince for ground lamb or turkey for a different flavor profile.
• Serve with crusty bread or over cooked rice for a fuller meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well—freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Yes, brown or green lentils work well in this soup. Red lentils cook faster and can break down into a thicker texture, so adjust cooking times accordingly.

Is it possible to make this soup vegetarian?

Absolutely. Replace the beef mince with mushrooms or extra vegetables, and use vegetable stock instead of beef stock for a vegetarian version.

Beef & Lentil Soup with Vegetables Recipe

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★★★★★

5 from 88 reviews

• Author: Isabella
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This hearty Beef & Lentil Soup combines lean ground beef with a fragrant Moroccan spice blend and a colorful medley of vegetables, simmered together in a rich tomato and beef broth. It’s a wholesome, comforting soup perfect for a nutritious meal, served garnished with fresh coriander and creamy yogurt for added freshness and zest.

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Ingredients

Scale 1x2x3x

Spices & Seasonings

• 2 1/2 tbsp Moroccan spice mix (store-bought)
• 1 tsp allspice
• 2 tsp cumin powder
• 2 tsp paprika
• 3/4 tsp black pepper
• 1/2 tsp salt

Base 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)

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

Liquids & Garnishes

• 800g / 28 oz crushed canned tomato
• 4 cups / 1 litre low sodium beef stock
• 3 cups water
• Yogurt (plain or Greek), for serving
• 1/4 cup coriander/cilantro leaves, or sliced green onions, for garnish

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Instructions

1. Mix Spices: In a small bowl, combine the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt to create a flavorful seasoning blend.
2. Sauté Onion & Garlic: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and garlic and cook for about 3 minutes until they are golden on the edges and fragrant.
3. Brown & Spice Beef: Increase the heat to high and add the lean ground beef to the pot. Cook the beef, breaking it up with a spoon, until it loses its pink color. Stir in 2 tablespoons of the prepared spice mix and cook for an additional 2 minutes to allow the flavors to deepen.
4. Add Carrot & Celery: Add the diced carrots and chopped celery to the pot. Stir and cook for 1 minute. If you are using your own vegetable mix, add those vegetables here that can withstand the full 25-minute simmer.
5. Make Broth & Simmer Lentils: Pour in the water, low sodium beef stock, crushed canned tomatoes, lentils, and the remaining spice mix. Stir well to combine. Bring to a simmer, then cover with a lid and reduce heat to medium-low. Let it gently simmer for 25 to 30 minutes, or until the lentils are tender. Older lentils may require 5 to 10 minutes longer.
6. Add Zucchini & Green Beans: After 15 minutes of simmering, add the diced zucchini and trimmed green beans to the pot. Stir to combine.
7. Finish Cooking: Continue to simmer for another 10 minutes, or until the lentils are fully soft and the vegetables are cooked through, totaling approximately 25 minutes of simmering.
8. Serve: Taste the soup and adjust salt if necessary. Ladle into bowls and serve topped with a dollop of plain or Greek yogurt and a sprinkle of fresh coriander or sliced green onions for an herbaceous finish.

Notes

• You can substitute canned lentils for dried lentils for faster preparation; just drain them well before adding.
• Use low sodium beef stock to control the salt level and keep the soup heart-healthy.
• Older lentils might take longer to cook; be patient to achieve a soft texture.
• The plain or Greek yogurt garnish adds creaminess and balances the spices nicely.
• Feel free to adjust the spice blend to suit your taste preference, adding more or less heat as desired.
• If preferred, you can substitute ground beef with ground lamb or turkey for a different flavor profile.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Beef lentil soup, Moroccan spiced soup, healthy beef soup, lentil stew, vegetable beef soup