Beef & Lentil Soup with Vegetables
A warm, hearty beef and lentil soup loaded with nutritious vegetables, perfect for cool weather.
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.
Notes
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, such as spinach, bell peppers, or even potatoes. You can make a vegetarian or vegan version by omitting the beef and using vegetable stock instead.