If you are craving something heartwarming and packed with exciting flavors, you will absolutely love this Moroccan Beef Lentil Soup Recipe. It’s a beautiful blend of tender beef, wholesome lentils, vibrant vegetables, and a robust Moroccan spice mix that instantly transports you to the bustling markets of Morocco with every spoonful. This soup is not only nourishing but also incredibly satisfying, making it perfect for cozy dinners or when you want to impress friends with a dish that’s as aromatic as it is delicious.
Ingredients You’ll Need
This Moroccan Beef Lentil Soup Recipe relies on simple yet thoughtfully chosen ingredients that work together harmoniously. Each ingredient brings something special to the table—from the deep warmth of spices to the fresh crunch of vegetables, creating layers of texture, taste, and color that will delight your senses.
- Moroccan spice mix (2 1/2 tbsp): This blend is the soul of the dish, infusing it with authentic North African flavors.
- Allspice (1 tsp): Adds a subtle sweetness and warmth that complements the other spices perfectly.
- Cumin powder (2 tsp): Offers an earthy base note that deepens the soup’s complexity.
- Paprika (2 tsp): Brings a gentle smoky heat and vibrant color.
- Black pepper (3/4 tsp): Provides a subtle kick without overpowering.
- Salt (1/2 tsp): Enhances and balances all the flavors beautifully.
- Olive oil (1 tbsp): Used for sautéing, adding a rich, fruity undertone.
- Garlic cloves (2, finely chopped): Offers aromatic pungency that wakes up the palate.
- Onion (1, finely chopped): Creates a soft, sweet foundation for the soup’s flavor.
- Lean ground beef (500g): Adds hearty protein with a juicy texture.
- Dried lentils (1 1/4 cups or 2 cans drained): They lend a creamy texture and make the soup filling and nutritious.
- Carrots (2, diced): Add sweetness and a satisfying bite.
- Celery stalks (2, chopped): Introduce a subtle freshness and crunch.
- Zucchinis (2 small or 1 large, diced): Light and tender, they soak up the flavors beautifully.
- Green beans (100g, trimmed and cut): Provide a bright, crisp contrast to the tender lentils.
- Crushed canned tomatoes (800g): Give depth, body, and tangy brightness.
- Low-sodium beef stock (4 cups): Forms the savory base for the broth.
- Water (3 cups): Helps balance the consistency.
- Plain or Greek yogurt: For serving, it adds cooling creaminess that contrasts with the spices.
- Coriander leaves or green onions (1/4 cup): A fresh herbaceous finish to top each bowl.
How to Make Moroccan Beef Lentil Soup Recipe
Step 1: Mix Your Spices
Start by combining the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt in a small bowl. This pre-mixed blend will ensure that the soup develops layers of harmonious flavor without any spice overpowering the dish.
Step 2: Sauté Onion and Garlic
Heat the olive oil in a large pot on medium-high heat. Add the finely chopped onion and garlic to the pot and cook for about 3 minutes until they turn golden around the edges and their aroma fills the kitchen. This step lays down the delicious aromatic base that lifts the entire soup.
Step 3: Brown and Spice the Beef
Turn the heat up to high and add the lean ground beef. Stir and break it apart with a wooden spoon as it browns and is no longer pink. Sprinkle in about two tablespoons of your spice mix and continue cooking for 2 minutes to let those exotic flavors wake up and mingle with the beef.
Step 4: Add Carrot and Celery
Next, toss in the diced carrots and chopped celery. These will lightly soften in the pan for 1 minute, adding early hints of sweetness and crunch that perfectly complement the earthy lentils.
Step 5: Make the Broth and Simmer
Pour in the water, beef stock, crushed canned tomatoes, lentils, and the remaining spice mix. Give everything a good stir before bringing it to a gentle simmer. Cover the pot with a lid, reduce the heat to medium-low, and let the magic happen for 25 to 30 minutes. This slow simmer allows the lentils to soften and the flavors to meld into one glorious, hearty broth. If you happen to be using very old lentils, be prepared to extend the simmering by 5 to 10 minutes to achieve perfect tenderness.
Step 6: Add Zucchini and Green Beans
After the lentils start to soften, fold in the diced zucchinis and green beans carefully. These fresh vegetables will add bursts of color and texture that make the soup as pleasing to the eye as it is to the taste buds.
Step 7: Final Simmer
Leave the soup uncovered and continue simmering for another 10 minutes. This helps the zucchini and green beans become tender while concentrating the flavors so that every spoonful feels deeply satisfying.
Step 8: Taste and Serve
Before serving, taste the soup and adjust the salt if necessary. Ladle it into individual bowls, then top each serving with a dollop of plain or Greek yogurt and a sprinkle of fresh coriander or sliced green onions. These garnishes add a refreshing creaminess and herbaceous brightness that elevate the dish beautifully.
How to Serve Moroccan Beef Lentil Soup Recipe
Garnishes
The key garnishes for this Moroccan Beef Lentil Soup Recipe are simple but essential. A spoonful of plain or Greek yogurt balances the warm spices with creamy coolness, while fresh coriander or sliced green onions offer a vibrant, herby zing that brightens the bowl. Don’t skip these—they turn a great soup into an unforgettable experience.
Side Dishes
Serve this soup alongside crusty bread, warm pita, or fluffy couscous. These sides help soak up the rich broth and make the meal even more filling. A fresh green salad tossed with lemon vinaigrette also pairs wonderfully, cutting through the richness to keep the meal well-rounded and lively.
Creative Ways to Present
If you’re serving guests or just want to jazz up dinner, consider presenting this Moroccan Beef Lentil Soup Recipe in rustic bowls with small side plates of yogurt and herbs for DIY garnishing. A sprinkle of toasted nuts or seeds on top adds crunch and an extra layer of excitement. You could also serve it with mini flatbreads stuffed with garlic butter for an extra indulgent touch.
Make Ahead and Storage
Storing Leftovers
This Moroccan Beef Lentil Soup Recipe stores beautifully in the refrigerator. Transfer leftovers to an airtight container and keep for up to 4 days. As the soup sits, the flavors actually deepen and become even more harmonious, making the next-day serving just as delicious – if not more so!
Freezing
Freezing is totally doable and handy if you want to prep in advance. Allow the soup to cool completely, then pour it into freezer-safe containers or heavy-duty freezer bags. It will keep well for 2 to 3 months. Just be sure to leave some space for expansion to avoid messes.
Reheating
When it’s time to enjoy your leftovers, reheat gently on the stove over medium heat, stirring occasionally. If the soup has thickened too much during storage, add a splash of water or stock to loosen it up. Avoid microwaving at full power to maintain optimal texture and flavor.
FAQs
Can I make this Moroccan Beef Lentil Soup Recipe vegetarian?
Absolutely! Simply omit the ground beef and use vegetable stock instead of beef stock. You can add more lentils or chickpeas for protein, and the spices will still pack a flavorful punch.
What if I don’t have Moroccan spice mix on hand?
No worries! You can create your own by blending equal parts cinnamon, cumin, coriander, turmeric, ginger, and a pinch of chili powder. This DIY mix captures the essence of Moroccan seasoning perfectly.
Are canned lentils a good substitute?
Canned lentils speed up the cooking process and work well—just add them later in the simmering step to avoid mushiness. Drain and rinse them before adding to the soup.
Is this soup spicy?
The soup has a warm, mildly spiced flavor that is more fragrant than fiery. If you prefer heat, you can add a pinch of cayenne pepper or fresh chili to taste.
How thick or soupy is this recipe?
This Moroccan Beef Lentil Soup Recipe strikes a comfortable balance between hearty and brothy. The lentils thicken the soup naturally, but you still have a lovely, spoonable consistency that feels cozy yet light.
Final Thoughts
There is something truly special about a bowl of homemade Moroccan Beef Lentil Soup Recipe—comforting, rich, and bursting with flavor. Whether you’re new to Moroccan cuisine or a longtime fan, this recipe offers an inviting way to enjoy a healthful, delicious meal any night of the week. I encourage you to dive in, soak up the aromas as you cook, and savor every vibrant spoonful. Happy cooking and bon appétit!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Description
This Moroccan Beef Lentil Soup is a hearty and flavorful dish blending aromatic spices with wholesome ingredients. Featuring ground beef, lentils, and a medley of fresh vegetables simmered in a spiced tomato broth, this soup offers a comforting and nutritious meal perfect for any day. Garnished with creamy yogurt and fresh herbs, it provides a delightful balance of textures and tastes inspired by traditional Moroccan cuisine.
Ingredients
Spices
- 2 1/2 tbsp Moroccan spice mix (store-bought)
- 1 tsp allspice (mixed spice works too)
- 2 tsp cumin powder
- 2 tsp paprika
- 3/4 tsp black pepper
- 1/2 tsp salt
Base Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped (brown, white, or yellow)
- 500g (1 lb) lean ground beef (beef mince)
- 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 small zucchinis 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 tomatoes
- 4 cups (1 litre) low-sodium beef stock
- 3 cups water
Garnish
- Plain or Greek yogurt
- 1/4 cup coriander (cilantro) leaves or sliced green onions
Instructions
- Mix spices: In a small bowl, combine the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt. Set aside.
- Sauté onion and garlic: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and garlic, cooking for about 3 minutes until golden on the edges and fragrant.
- Brown and spice beef: Increase heat to high, add the ground beef to the pot and cook until it is no longer pink, breaking it up as it cooks. Stir in 2 tablespoons of the prepared spice mix and continue cooking for another 2 minutes to release the flavors.
- Add carrot and celery: Stir in the diced carrots and chopped celery, cooking for 1 minute to soften slightly.
- Make broth and simmer: Pour in the water, beef stock, crushed tomatoes, dried lentils, and the remaining spice mix. Stir well and bring to a simmer. Cover the pot with a lid, reduce heat to medium-low, and let it simmer gently for about 25–30 minutes, or until the lentils become soft. Note that very old lentils may require an additional 5–10 minutes.
- Add zucchini and green beans: After the initial simmering, add the zucchini dice and trimmed green beans to the pot, stirring them in gently.
- Simmer until done: Continue simmering uncovered for another 10 minutes, ensuring the vegetables are tender and the lentils are fully cooked.
- Serve: Taste the soup and add more salt if needed. Ladle into bowls and serve topped with plain or Greek yogurt and fresh coriander or green onions for garnish.
Notes
- Use lean ground beef to keep the soup healthier and reduce excess fat.
- Dried lentils are preferred for better texture and flavor, but canned lentils can be used as a shortcut.
- If using canned lentils, reduce simmering time accordingly to avoid overcooking.
- Adjust salt seasoning to taste, especially if your beef stock contains salt.
- You can substitute coriander leaves with sliced green onions depending on preference.
- Serve with a side of crusty bread for a complete meal.
- For a vegetarian version, omit the beef and use vegetable stock with additional beans or lentils.
