If you’re craving something hearty, comforting, and packed with bold flavors, you’re in the right place. This Moroccan Beef Lentil Soup Recipe is one of my all-time favorites to whip up when I want a meal that fills the house with warm, inviting aromas and leaves everyone asking for seconds. The combination of tender beef, wholesome lentils, and vibrant veggies simmered in fragrant Moroccan spices creates a soup that feels like a big, cozy hug in a bowl—trust me, you’re going to love it.
Why You’ll Love This Recipe
- Bold, Authentic Flavors: The Moroccan spice blend infuses every spoonful with warmth and complexity, making the soup uniquely satisfying.
- Nutritious & Filling: Lentils and beef combine to provide a hearty dose of protein and fiber that keeps you energized and full.
- Versatile & Easy to Customize: You can swap veggies, adjust spices, or use canned lentils for a quicker version without losing any delicious flavor.
- Perfect for Any Season: Whether a chilly evening or a cozy weekend meal, this soup hits the spot every time.
Ingredients You’ll Need
To get this Moroccan Beef Lentil Soup Recipe just right, it helps to use fresh vegetables and a good quality spice mix. Don’t worry if you don’t have the exact Moroccan spices on hand—I’ve included some tips to mix up your own blend or use what you’ve got.
- Moroccan spice mix: I love using store-bought blends for convenience, but mixing your own with cumin, paprika, and allspice works beautifully too.
- Ground beef: I prefer lean beef here to keep the soup light, but some fat adds extra flavor, so use what you like.
- Lentils: Dry lentils give the best texture, but canned ones come in handy on busy nights—just add them later in the cooking process.
- Vegetables: Carrots, celery, zucchini, and green beans create a colorful, tasty medley; feel free to swap in seasonal veggies you love.
- Beef stock: Low sodium is my go-to to control salt levels, but homemade broth makes it extra special.
- Garlic and onion: These aromatics build the soup’s base flavor, so don’t skip them!
- Olive oil: It’s perfect for sautéing and adds a subtle fruitiness.
- Crushed tomatoes: They add both body and a touch of sweetness—definitely a soup essential here.
- Yogurt and fresh herbs: These toppings brighten the bowl and balance the spices wonderfully.
Variations
One of the things I adore about this Moroccan Beef Lentil Soup Recipe is how flexible it is. I’ve tested it with a bunch of vegetable combos and spices, so feel free to make it truly yours.
- Vegetable swap: I once made it with sweet potatoes and kale instead of zucchini and green beans, and my family went crazy for the sweeter, heartier flavor.
- Meat alternative: If you want to lighten things up or go vegetarian, try chickpeas instead of beef—they soak up the spices wonderfully!
- Spice level: You can add a pinch of cayenne or harissa paste if you like it spicy—I usually add just enough to get a gentle kick without overwhelming the other flavors.
- Quick version: Using canned lentils cuts down cooking time dramatically; add them towards the end to avoid mushiness.
How to Make Moroccan Beef Lentil Soup Recipe
Step 1: Mix Your Spice Magic
Start by blending your Moroccan spice mix—this is where the magic begins. I usually toss together store-bought mix, cumin, paprika, allspice, salt, and pepper. Having it ready means your kitchen will soon smell amazing and the flavors will come alive right as you brown the beef.
Step 2: Sauté Onion & Garlic to Golden Perfection
Heat your olive oil in a large pot over medium-high heat, then add the chopped onion and garlic. I love cooking these until the edges are golden because that sweetness builds a fantastic base and stops the soup from tasting flat. It usually takes about 3 minutes, but keep an eye so they don’t burn.
Step 3: Brown the Beef & Add Spices
Crank the heat up to high and add your ground beef. Break it up as it cooks until it’s no longer pink. Now, sprinkle in about 2 tablespoons of your spice mix and stir for another couple of minutes. It smells irresistible at this point—I always find myself sneaking a sniff while stirring!
Step 4: Toss in Carrots & Celery
Add the diced carrots and celery, stirring everything together for about a minute. These veggies hold up well during the long simmer, and their natural sweetness balances the spices beautifully. If you want to swap veggies, this is where you add sturdier ones that can simmer for the full cook time.
Step 5: Build the Broth & Simmer
Pour in the beef stock, water, crushed tomatoes, lentils, and the rest of your spice mix. Give everything a good stir, then bring it to a gentle simmer. Reduce your heat to medium-low, pop the lid on, and let it simmer for about 25–30 minutes until the lentils are soft and the flavors have melded together. If your lentils are older, they might need a little extra time, so be patient—it’s worth it!
Step 6: Add Zucchini & Green Beans
After the initial simmer, stir in your zucchini and green beans and cook for another 10 minutes. This keeps these tender-crisp and adds fresh bursts of color and texture to the soup.
Step 7: Taste & Serve Up
Give the soup a taste and season with more salt if needed. I always like adding a dollop of plain or Greek yogurt and a sprinkle of fresh coriander or green onions on top—it cuts through the spices and adds a lovely creaminess that my family can’t get enough of.
Pro Tips for Making Moroccan Beef Lentil Soup Recipe
- Spice Balance: I found that starting with less salt and adding more at the end helps prevent over-salting, especially since some spice mixes contain salt already.
- Lentil Timing: If using canned lentils, add them 15 minutes before finishing to avoid mushiness—fresh lentils need the full simmer.
- Vegetable Variety: Sturdier veggies like carrots and celery go in early; delicate ones like zucchini join toward the end to keep their texture.
- Avoid Overcooking: Overdone lentils can get too soft and lose shape; keep an eye and taste test from 25 minutes onwards for that perfect tender bite.
How to Serve Moroccan Beef Lentil Soup Recipe
Garnishes
I always top my bowls with a generous dollop of plain or Greek yogurt to mellow the spices and add creaminess. Fresh coriander leaves or sliced green onions give such a bright pop of flavor and freshness—I’ve learned this combo really elevates the dish.
Side Dishes
This soup pairs beautifully with warm crusty bread or pita to soak up every last bit of broth. Sometimes, I serve it alongside a simple salad with lemon vinaigrette to cut through the richness and add some crisp texture to the meal.
Creative Ways to Present
For special occasions, I like serving the soup in rustic bread bowls—everyone loves tearing into the bowl at the end! Another favorite is layering it in clear glass soup mugs, so the vibrant colors show through, and then garnishing with herbs and a swirl of yogurt right before serving.
Make Ahead and Storage
Storing Leftovers
Leftover soup stores wonderfully in the fridge for up to 5 days. I keep mine in airtight containers to preserve freshness and always give it a good stir before reheating to recombine any settled ingredients.
Freezing
This soup freezes beautifully—just cool it completely before portioning into freezer-safe containers or bags. I label everything with the date and usually enjoy it within 3 months for the best taste and texture.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it’s thickened too much. I avoid microwaving because slow reheating preserves the texture of the lentils and veggies better, but the microwave works fine in a pinch.
FAQs
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Can I use other types of lentils for the Moroccan Beef Lentil Soup Recipe?
You’ll want to avoid Puy or French lentils for this recipe because they hold their shape and stay firm, which doesn’t give the creamy lentil texture this soup needs. Brown or green lentils are best since they soften nicely during simmering, creating a rich, comforting broth.
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Is this Moroccan Beef Lentil Soup Recipe freezer-friendly?
Absolutely! The soup freezes well and is a great make-ahead meal. Just be sure to cool it completely before freezing and store in airtight containers. When reheating, go slow to preserve the texture.
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Can I make this soup vegetarian or vegan?
Yes! Swap out the ground beef for chickpeas or beans, and use vegetable stock instead of beef broth. The Moroccan spices still shine and you’ll get a delicious, filling soup.
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What can I serve with Moroccan Beef Lentil Soup?
Crusty bread, pita, or a fresh green salad make perfect companions. Toppings like yogurt and fresh herbs add a nice contrast and boost flavor.
Final Thoughts
I absolutely love how this Moroccan Beef Lentil Soup Recipe brings so much warmth and nourishment in just one pot. Whenever I make it, my kitchen fills with those inviting North African spices, and my family gathers around the table excited to dig in. If you give it a try, you’ll find it’s easy to customize and perfect for weekday dinners or weekend comfort food. Seriously, once you make this, it’s going to be one of those recipes you keep coming back to again and again—just like I do!
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Moroccan Beef Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Low Salt
Description
This hearty Beef & Lentil Soup is a flavorful Moroccan-inspired dish packed with tender ground beef, nutritious lentils, and a variety of garden-fresh vegetables. Spiced with a homemade Moroccan spice mix, it delivers warm, aromatic flavors perfect for a comforting meal. The soup simmers to perfection, blending rich broth with vibrant veggies, and is served with cooling yogurt and fresh coriander for a balanced and satisfying dish.
Ingredients
Moroccan Spice Mix
- 2 1/2 tbsp Moroccan spice mix (store-bought)
- 1 tsp allspice (mixed spice works too)
- 2 tsp cumin powder
- 2 tsp paprika
- 3/4 tsp black pepper
- 1/2 tsp salt
Soup
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped (brown, white, or yellow)
- 500g (1 lb) lean ground beef (beef mince)
- 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 small zucchinis 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
Serving
- Plain or Greek yogurt
- 1/4 cup coriander (cilantro) leaves or sliced green onions
Instructions
- Mix spices: In a small bowl, combine the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt.
- 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 golden on the edges and fragrant.
- Brown and spice beef: Increase heat to high, add the ground beef to the pot and cook until it is no longer pink, breaking it up as it cooks. Stir in 2 tablespoons of the prepared spice mix and continue cooking for another 2 minutes to release the flavors.
- Add carrot and celery: Stir in the diced carrots and chopped celery, cooking for 1 minute to soften slightly.
- Make broth and simmer: Pour in the water, beef stock, crushed tomatoes, dried lentils, and the remaining spice mix. Stir well and bring to a simmer. Cover the pot with a lid, reduce heat to medium-low, and let it simmer gently for about 25–30 minutes, or until the lentils become soft. Note: Very old lentils may require an additional 5–10 minutes.
- Add zucchini and green beans: After the initial simmering, add the zucchini dice and trimmed green beans to the pot, stirring them in gently.
- Simmer until done: Continue simmering uncovered for another 10 minutes, ensuring the vegetables are tender and the lentils are fully cooked.
- Serve: Taste the soup and add more salt if needed. Ladle into bowls and serve topped with plain or Greek yogurt and fresh coriander or green onions for garnish.
Notes
- You can substitute the suggested vegetables with any 6 to 8 cups of vegetables that can be simmered. Add them according to their cooking times. Adding spinach, kale, or baby spinach at the end is a great way to incorporate extra greens and color.
- The Moroccan spice mix is flexible. You can adjust quantities by tasting as you go or substitute with other spice blends.
- Start with a small amount of salt in the spice mix, then adjust salt at the end to avoid over-seasoning, especially if your spice mix already contains salt.
- For lentils, green or brown dried lentils work best. If using canned lentils, add them 15 minutes into the simmer so they only cook for 10 to 15 minutes to avoid becoming mushy. Avoid using Puy/French lentils as they hold their shape and do not soften as desired.
- Chickpeas or beans can be used instead of lentils. Use 2 cans drained and add them at the start of the simmer if substituting.
- Use low sodium beef stock to better control the saltiness. If using stock cubes or powder, sauté onion, celery, and carrots together for 8 minutes to create a flavor base, then use 4 cubes or 4 teaspoons powder with 1 litre water instead of beef stock.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 310
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 65mg
