Moroccan Beef and Lentil Soup with Vegetables
A satisfying soup of ground beef, lentils, carrots, celery, zucchini, and green beans simmered in a spiced tomato broth and topped with yogurt.
Equipment
- Large pot with lid
- Wooden spoon
- Cutting board
- Ladle
Ingredients
Main Ingredients
- 2 ½ tbsp Moroccan spice mix store bought
- 1 tsp allspice
- 2 tsp ground cumin
- 2 tsp paprika
- ¾ tsp black pepper
- ¼ tsp kosher salt
- 1 tbsp olive oil
- 2 cloves garlic finely chopped
- 1 medium yellow onion finely chopped
- 1 lb lean ground beef
- 1 ¼ cup dried brown or green lentils rinsed
- 2 medium carrots cut into 1/2 inch dice
- 2 celery stalks chopped into 1/2 inch pieces
- 2 medium zucchini cut into 1/2 inch dice
- 3 ½ oz green beans trimmed and cut into 1/2 inch pieces
- 28 oz crushed tomatoes 1 can
- 4 cup low sodium beef broth
- 3 cup water
- ½ cup plain Greek yogurt for serving
- ¼ cup chopped fresh cilantro or sliced green onions, for serving
Instructions
Cooking
- Brown the base. Cook the onion and garlic in the olive oil for 3 minutes, then add the beef and cook until no pink remains and it reaches 160 degrees F. Stir in 2 tablespoons of the combined spices for 2 minutes.
- Add the vegetables. Stir in the carrots and celery for 1 minute.
- Simmer. Pour in the water, broth, tomatoes, lentils, and remaining spices, bring to a simmer, cover, and cook on medium low for 25 to 30 minutes until the lentils soften.
- Finish. Add the zucchini and green beans and simmer for 10 minutes more until all of the lentils are tender.
- Serve. Taste for salt and ladle into bowls with yogurt and cilantro.
Notes
Substitutions: Use 1 tablespoon each of cumin, coriander, and paprika plus 1/2 teaspoon of cinnamon if you do not have a Moroccan blend. Skip the beef and use vegetable broth for a meatless soup.
Tips: Season at the end because the spices and tomatoes add salt.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat to 165 degrees F.