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
Scale
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.
