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
Scale
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.
