Description
Hearty and flavorful Beef & Lentil Soup with a Moroccan-inspired spice blend, tender vegetables, and a comforting tomato broth. This nutritious soup combines lean ground beef, lentils, and crisp vegetables simmered together to create a warming meal perfect for any season.
Ingredients
Scale
Spice Mix
- 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
Main 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)
- 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
To Serve
- Yogurt (plain or Greek)
- 1/4 cup coriander/cilantro leaves or sliced green onions
Instructions
- Mix spices: In a small bowl, combine Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt thoroughly to create the spice blend.
- Sauté onion and garlic: Heat olive oil in a large pot over medium-high heat. Add finely chopped onion and garlic and cook for about 3 minutes until the edges turn golden and fragrant.
- Brown and spice beef: Increase the heat to high and add lean ground beef to the pot. Cook until no longer red, breaking it up into small pieces as it cooks. Add 2 tablespoons of the prepared spice mix and continue cooking for 2 more minutes to infuse the flavors.
- Add carrot and celery: Stir in diced carrots and chopped celery. Cook for 1 minute to slightly soften and blend the vegetables with the beef and spices.
- Make the broth: Pour in water, low sodium beef stock, crushed canned tomatoes, lentils, and the remaining spice mix. Stir all ingredients well, bring the mixture to a simmer, then cover with a lid. Reduce heat to medium-low and let it simmer gently for 15 minutes.
- Add zucchini and green beans: After 15 minutes of simmering, add the diced zucchini and trimmed green beans into the pot.
- Simmer until lentils are tender: Continue simmering another 10 minutes or until lentils are soft and vegetables are cooked through, approximately 25 minutes total simmer time from when broth started simmering.
- Serve: Taste the soup and adjust salt if needed. Ladle soup into bowls and garnish with a dollop of plain or Greek yogurt and fresh coriander or sliced green onions for added freshness.
Notes
- You can substitute canned lentils for dried lentils for convenience, but cooking time will be shorter.
- Use low sodium beef stock to control salt levels and make it healthier.
- If using older lentils, add extra 5-10 minutes to simmering time to ensure they are fully tender.
- Vegetable sizes are suggested to ensure even cooking within the simmer time.
- Lean beef is recommended to reduce fat content and keep the soup light yet hearty.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan-inspired
Keywords: Beef soup, lentil soup, Moroccan spices, ground beef recipes, healthy soup, vegetable soup
