Beef & Lentil Soup with Vegetables is a warm, hearty dish that’s perfect for any day, especially when the weather is cool. This filling soup combines beef, lentils, and a variety of vegetables, making it both nutritious and delicious. Packed with flavors and comforting textures, it’s a meal that brings everyone together at the table.
Why Make This Recipe
Making Beef & Lentil Soup with Vegetables is a great choice for several reasons. First, it’s an easy one-pot meal that requires minimal preparation and clean-up. Second, it’s loaded with protein from the beef and lentils, along with plenty of vitamins and minerals from the veggies. Lastly, this recipe is adaptable, letting you use whatever vegetables you have on hand. It’s a great way to enjoy a filling meal while using up leftovers!
How to Make Beef & Lentil Soup with Vegetables
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 (adjust to taste)
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped (brown, white, or yellow)
- 500g / 1lb beef mince (ground beef, preferably lean)
- 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)
- 1/4 cup Coriander/cilantro leaves, or sliced green onions
Directions:
- Mix the spices: Combine the Moroccan spice mix, allspice, cumin, paprika, black pepper, and salt in a small bowl.
- Sauté onion and garlic: In a large pot, heat olive oil over medium-high heat. Add chopped onion and garlic, cooking for about 3 minutes until they start to turn golden at the edges.
- Brown and spice the beef: Turn the heat to high and add the minced beef. Cook until it is no longer pink, breaking it apart as you cook. Stir in 2 tablespoons of the spice mix, and cook for 2 more minutes until fragrant.
- Add carrots and celery: Toss in the diced carrots and chopped celery. Stir for about 1 minute.
- Make the broth: Add the water, beef stock, crushed tomatoes, lentils, and the remainder of the spice mix. Stir everything together, bring it to a simmer, then cover and reduce the heat to medium-low. Let it simmer gently for 25-30 minutes until the lentils are soft. Note that very old lentils might need a few extra minutes to cook.
- Add zucchini and green beans: After the initial simmering time, add the diced zucchini and cut green beans. Simmer for an additional 10 minutes or until the lentils are fully cooked.
- Serve: Taste the soup and adjust salt if needed. Ladle the soup into bowls and top with yogurt and fresh coriander.
How to Serve Beef & Lentil Soup with Vegetables
Serve the soup hot, with a dollop of yogurt on top for added creaminess. A sprinkle of fresh coriander or green onions will enhance the flavors. This soup pairs well with crusty bread or a green salad on the side.
How to Store Beef & Lentil Soup with Vegetables
Let the soup cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Reheat on the stove or in the microwave until heated through.
Tips to Make Beef & Lentil Soup with Vegetables
- For a spicier soup, add a pinch of cayenne pepper or red pepper flakes when mixing the spices.
- If you prefer a thicker soup, blend a portion of the soup before serving and stir it back in.
- Feel free to swap out or add vegetables based on what you have. Consider spinach, bell peppers, or even potatoes!
Variation
You can make a vegetarian or vegan version by omitting the beef and using vegetable stock instead. Replace the beef with additional lentils or canned beans for protein.
FAQs
1. Can I use canned lentils instead of dried?
Yes! If using canned lentils, drain and rinse them, and add them in during the last 10 minutes of cooking.
2. What if I don’t have Moroccan spice mix?
You can substitute with a mix of cumin, coriander, paprika, and a pinch of cinnamon for a similar flavor.
3. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day after the flavors meld together. Just store it in the fridge or freezer as mentioned above.
Enjoy making Beef & Lentil Soup with Vegetables, a comforting, nutritious meal that’s sure to please!
Beef & Lentil Soup with Vegetables
Ingredients
Spices
- 2 ½ tbsp Moroccan spice mix (store-bought)
- 1 tsp allspice (mixed spice will work too)
- 2 tsp cumin powder
- 2 tsp paprika
- ¾ tsp black pepper
- ½ tsp salt (adjust to taste)
Main Ingredients
- 1 tbsp olive oil
- 2 cloves garlic (finely chopped)
- 1 medium onion (finely chopped, brown, white, or yellow)
- 500 g beef mince (preferably lean, 1 lb)
- 1 ¼ cups dried lentils (or 2 cans, drained)
- 2 medium carrots (cut into 1cm / 1/3” dice)
- 2 stalks celery (chopped into 1cm / 1/3” pieces)
- 2 medium zucchinis (or 1 large, cut into 1cm / 1/3” dice)
- 100 g green beans (trimmed and cut into 1.5cm / 1/2” pieces)
- 800 g crushed canned tomato (28 oz)
- 4 cups beef stock (low sodium, 1 litre)
- 3 cups water
Toppings
- Yogurt (plain or Greek)
- ¼ cup Coriander/cilantro leaves or sliced green onions
Instructions
Preparation
- Combine the Moroccan spice mix, allspice, cumin, paprika, black pepper, and salt in a small bowl.
- In a large pot, heat olive oil over medium-high heat. Add chopped onion and garlic, cooking for about 3 minutes until they start to turn golden at the edges.
- Turn the heat to high and add the minced beef. Cook until it is no longer pink, breaking it apart as you cook. Stir in 2 tablespoons of the spice mix and cook for 2 more minutes until fragrant.
- Toss in the diced carrots and chopped celery. Stir for about 1 minute.
Cooking
- Add the water, beef stock, crushed tomatoes, lentils, and the remainder of the spice mix. Stir everything together, bring it to a simmer, then cover and reduce the heat to medium-low. Let it simmer gently for 25-30 minutes until the lentils are soft.
- After the initial simmering time, add the diced zucchini and cut green beans. Simmer for an additional 10 minutes or until the lentils are fully cooked.
- Taste the soup and adjust salt if needed. Ladle the soup into bowls and top with yogurt and fresh coriander.
