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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Zucchini & Green Beans: After 15 minutes of simmering, add the diced zucchini and trimmed green beans to the pot. Stir to combine.
- 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.
- 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
