Name: Beef & Lentil Soup with Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Moroccan-inspired
Ingredients: 2 1/2 tbsp Moroccan spice mix (store-bought); 1 tsp allspice (or mixed spice); 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 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; Yogurt (plain or Greek); 1/4 cup coriander/cilantro leaves or sliced green onions

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 tomato

4 cups / 1 litre beef stock (low sodium)

3 cups water

Yogurt (plain or Greek), to serve

1/4 cup coriander/cilantro leaves or sliced green onions, to serve

Instructions

Step 1: Mix all the spices together in a small bowl and set aside.

Step 2: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and garlic and cook for about 3 minutes until edges are golden.

Step 3: Increase heat to high, add the beef mince and cook, breaking it up until no longer pink. Stir in 2 tablespoons of the spice mix and cook for an additional 2 minutes until fragrant.

Step 4: Add the diced carrots and celery to the pot. Stir and cook for 1 minute to combine flavors.

Step 5: Pour in the water, beef stock, crushed tomatoes, lentils, and the remaining spice mix. Stir well, bring to a simmer, then cover and reduce to medium-low heat to simmer gently for 25 to 30 minutes until lentils are soft. Older lentils may require a few extra minutes.

Step 6: After 15 minutes of simmering, add the zucchini and green beans to the pot.

Step 7: Continue simmering for another 10 minutes, or until lentils and vegetables are tender.

Step 8: Taste the soup and adjust salt if needed. Ladle into bowls and serve topped with a spoonful of yogurt and a sprinkle of coriander or green onions.

Tips & Variations

Use canned lentils for a quicker version, adding them later in the cooking process to avoid overcooking.

Try swapping beef for lamb mince for a different but equally rich flavor.

Add a pinch of chili flakes if you prefer a spicier soup.

Vegetables like bell peppers or spinach can be added near the end for extra nutrition.

FAQs

Can I use other types of lentils?

Yes, red or yellow lentils will work but they cook faster and may break down more, resulting in a creamier texture. Adjust cooking time accordingly.

Is this soup suitable for freezing?

Absolutely! This soup freezes well and can be portioned into freezer-safe containers for convenient meals later. Just thaw overnight and reheat slowly.