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
Scale
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
