If you’re looking to warm up with something hearty, flavorful, and utterly satisfying, this Moroccan Beef Lentil Soup Recipe is an absolute must-try. Combining tender ground beef with protein-packed lentils and a vibrant mix of vegetables, all infused with a classic Moroccan spice blend, this soup is as nourishing as it is delicious. Every spoonful delivers a comforting depth of flavor that feels like a big, flavorful hug—perfect for chilly evenings or whenever you crave a bowl full of something truly special.
Ingredients You’ll Need
Each ingredient in this Moroccan Beef Lentil Soup Recipe plays a crucial role, creating a harmony of taste, texture, and color. The spices bring warmth and character, the beef adds richness, lentils provide body and nutrition, and the medley of vegetables keeps the soup fresh and vibrant.
- Moroccan spice mix (2 1/2 tbsp): This blend is the soul of the soup, delivering that signature North African warmth and complexity.
- Allspice (1 tsp): Adds a subtle sweetness and mild peppery note, enriching the overall flavor profile.
- Cumin powder (2 tsp): Earthy and aromatic, cumin deepens the taste with its distinctive smoky edge.
- Paprika (2 tsp): Brings a touch of sweetness and vibrant color, highlighting the dish beautifully.
- Black pepper (3/4 tsp): Offers a little bite and balance to the spices without overwhelming.
- Salt (1/2 tsp): Enhances and rounds out all the other flavors perfectly.
- Olive oil (1 tbsp): Used for sautéing, it adds a silky richness that helps bind the flavors.
- Garlic cloves, finely chopped (2): Garlic gives a punch of pungency and freshness, essential for any great soup base.
- Onion, finely chopped (1): Whether brown, white, or yellow, onion builds the foundational sweetness and body to the soup.
- Lean ground beef (500g/1 lb): This protein packs hearty flavor and a satisfying texture to the dish.
- Dried lentils (1 1/4 cups) or canned (2 cans, drained): Lentils are the star legumes here, adding creaminess and nutritional goodness.
- Carrots, diced (2): Carrots bring sweetness, texture, and a bright pop of orange to the bowl.
- Celery stalks, chopped (2): Adds a subtle crunch and fresh, slightly herbal undertones.
- Zucchini, diced (2 small or 1 large): Keeps the soup light and moist with its mild flavor and soft texture.
- Green beans, trimmed and cut (100g/4 oz): These add a little snap and vibrant green color that livens up the soup.
- Crushed canned tomatoes (800g/28 oz): Bring a rich, tangy sweetness that balances the earthiness of the lentils and meat.
- Low-sodium beef stock (4 cups/1 litre): A flavorful and savory liquid base that melds everything together.
- Water (3 cups): Helps thin the soup to just the right consistency for a cozy bowl.
- Plain or Greek yogurt (to serve): Adds creamy coolness and a slight tang to complement the spices.
- Coriander (cilantro) leaves or sliced green onions (1/4 cup): Fresh herbs for a fragrant, zesty finish.
How to Make Moroccan Beef Lentil Soup Recipe
Step 1: Mix the spices
Start by blending the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt in a small bowl. This fragrant mix is going to infuse the soup with that unmistakable Moroccan charm, so have fun smelling those warming spices as you mix!
Step 2: Sauté onion and garlic
In a large pot over medium-high heat, warm the olive oil and add the finely chopped onion and garlic. Sauté them for about 3 minutes until the edges turn golden and the kitchen fills with that irresistible aroma. This foundation is what makes the soup so flavorful from the start.
Step 3: Brown and spice the beef
Turn the heat up to high and add your ground beef to the pot. Break it up with your spoon as it cooks, letting it brown until there’s no pink left. Then stir in 2 tablespoons of your prepared spice mix, letting those spices toast gently with the beef for a couple more minutes. It’s like layering in flavor after flavor.
Step 4: Add carrot and celery
Next, toss in the diced carrots and chopped celery and cook for a minute more. This softens the veggies just enough to start releasing their sweetness without losing their structure, which adds wonderful texture later.
Step 5: Make broth and simmer
Pour in the water, beef stock, and crushed tomatoes, then stir in the dried lentils along with the rest of your spice mixture. Bring everything to a gentle simmer, cover the pot, and reduce heat to medium-low. Let it bubble away for about 25 to 30 minutes, or until those lentils are tender and all the flavors have melded into one delicious harmony. If your lentils are older, feel free to give it an extra 5 to 10 minutes.
Step 6: Add zucchini and green beans
Once the lentils have softened, gently stir in the diced zucchini and trimmed green beans. These veggies add freshness and vibrant color that brighten the soup wonderfully at this stage.
Step 7: Simmer until done
Continue to simmer the soup uncovered for about 10 more minutes. This lets the vegetables cook through fully while allowing the soup to thicken slightly. At this point, your kitchen should smell incredible, and the soup will taste like pure comfort.
Step 8: Serve and enjoy
Before serving, give the soup a taste and adjust salt if needed. Ladle it into bowls and crown each serving with a dollop of plain or Greek yogurt and a sprinkle of fresh coriander or sliced green onions. This final touch adds creamy tang and fresh, bright flavors that elevate the whole dish beautifully.
How to Serve Moroccan Beef Lentil Soup Recipe
Garnishes
Garnishing with plain or Greek yogurt creates a luscious, cool contrast to the rich spices, perfectly balancing the heat and depth. Fresh coriander or sliced green onions add a burst of color and an unmistakably fragrant finish that will have you hooked with every bite.
Side Dishes
This soup shines as a one-pot meal, but pairing it with some crusty bread or warm flatbreads is delightful for soaking up every last drop. A simple side salad with lemon vinaigrette also complements the deep flavors with a fresh, crisp bite.
Creative Ways to Present
For a stunning presentation, serve the soup in rustic bowls and swirl in the yogurt in gentle spirals before scattering the fresh herbs. You can also add a drizzle of good-quality olive oil or a sprinkle of toasted nuts for extra texture. Turning this humble soup into a feast for the eyes makes it even more inviting to enjoy.
Make Ahead and Storage
Storing Leftovers
Your Moroccan Beef Lentil Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the fresh flavors and prevent the spices from dulling. It’s a meal that tastes even better the next day once the spices have had more time to marry.
Freezing
This soup freezes exceptionally well, making it a lifesaver for busy days. Once cooled, transfer it into freezer-safe containers or heavy-duty bags, leaving some space for expansion. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If it’s too thick after refrigeration or freezing, add a splash of water or broth to loosen it up. Taste again before serving and add seasoning if needed—warm, comforting, and ready to enjoy in minutes.
FAQs
Can I use canned lentils instead of dried lentils?
Absolutely! Using canned lentils speeds up the cooking process since they’re already cooked. Add them in the last 10 to 15 minutes of cooking to heat through without turning mushy.
Is there a vegetarian version of this Moroccan Beef Lentil Soup Recipe?
Yes! You can easily omit the beef and substitute vegetable stock for the beef stock. Adding some extra smoked paprika or a touch of liquid smoke can help recreate that rich, hearty flavor.
What type of Moroccan spice mix works best?
Look for a blend that includes warm spices like cinnamon, ginger, coriander, and turmeric. Store-bought Moroccan spice mixes vary, so feel free to adjust the quantities or add fresh spices to suit your taste.
Can I prepare this soup in a slow cooker?
Definitely! Brown the beef, onion, and garlic first, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours until the lentils and vegetables are tender.
How spicy is this Moroccan Beef Lentil Soup Recipe?
The soup is warmly spiced rather than hot spicy. If you like a bit of heat, you can add a pinch of chili flakes or cayenne pepper to the spices when mixing—customize it to your liking!
Final Thoughts
This Moroccan Beef Lentil Soup Recipe is genuinely one of those dishes that brings comfort, flavor, and a vibrant touch of exotic warmth right to your table. It’s simple enough for weeknights but special enough to impress family and friends. I can’t wait for you to try it and savor every rich, spiced spoonful!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Description
This Moroccan Beef Lentil Soup is a hearty and flavorful dish featuring lean ground beef, lentils, and a medley of vegetables simmered in a rich, spiced broth. Infused with aromatic Moroccan spices and complemented by fresh herbs and a dollop of yogurt, this soup makes a nutritious and comforting meal perfect for any season.
Ingredients
Spice Mix
- 2 1/2 tbsp Moroccan spice mix (store-bought)
- 1 tsp allspice (or mixed spice)
- 2 tsp cumin powder
- 2 tsp paprika
- 3/4 tsp black pepper
- 1/2 tsp salt
Main Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped (brown, white, or yellow)
- 500g (1 lb) lean ground beef
- 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
To Serve
- 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 to create a fragrant seasoning blend.
- 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 edges turn golden and the mixture becomes fragrant.
- Brown and spice beef: Increase the heat to high, add the ground beef to the pot, and cook until no longer pink, breaking it up while cooking. Stir in 2 tablespoons of the prepared spice mix and cook 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 allow them to soften slightly.
- Make broth and simmer: Pour in water, beef stock, crushed tomatoes, dried lentils, and the remaining spice mix. Stir well and bring to a simmer. Cover the pot, lower the heat to medium-low, and gently simmer for 25–30 minutes, or until lentils are soft. (Note: Older lentils may need an additional 5–10 minutes.)
- Add zucchini and green beans: After the initial simmer, stir in the zucchini dice and trimmed green beans gently into the soup.
- Simmer until done: Continue simmering uncovered for another 10 minutes until vegetables are tender and lentils fully cooked.
- Serve: Taste the soup and adjust salt if needed. Ladle into bowls and top with plain or Greek yogurt and fresh coriander or green onions as garnish.
Notes
- For convenience, canned lentils may be used instead of dried, but cooking times will vary.
- Adjust the amount of spice mix according to your heat preference.
- Use low-sodium beef stock to control salt levels.
- Serve the soup with crusty bread or flatbread for a more filling meal.
- Leftovers store well refrigerated for up to 3 days and freeze well for up to 1 month.
