Description

This hearty Moroccan Beef Lentil Soup combines fragrant spices with tender ground beef, nutrient-rich lentils, and a medley of colorful vegetables simmered to perfection. Ideal for a wholesome weeknight meal, this soup delivers comforting flavors and satisfying textures, garnished with tangy yogurt and fresh herbs for a delightful finish.

Ingredients

Spices & Seasonings

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

Vegetables & Aromatics

2 garlic cloves, finely chopped
1 onion, finely chopped (brown, white, or yellow)
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

Protein & Legumes

500g (1 lb) lean ground beef (beef mince)
1 1/4 cups dried lentils (or 2 cans, drained)

Liquids & Others

1 tbsp olive oil
800g (28 oz) crushed canned tomatoes
4 cups (1 litre) low-sodium beef stock
3 cups water
Plain or Greek yogurt for serving
1/4 cup coriander (cilantro) leaves or sliced green onions for garnish

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Instructions

Prepare the spice mix: In a small bowl, combine the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt. Mix well to create a uniform seasoning blend.
Sauté aromatics: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and garlic, cooking for about 3 minutes until the edges turn golden and the aroma is fragrant.
Cook the beef: Increase heat to high. Add the ground beef to the pot, cooking and breaking it up until it turns no longer pink. Stir in 2 tablespoons of the prepared spice mix and cook for another 2 minutes to infuse the flavors.
Add initial vegetables: Stir in diced carrots and chopped celery, cooking for 1 minute to lightly soften the vegetables.
Simmer the soup: Pour in the water, beef stock, crushed tomatoes, dried lentils, and the remaining spice mix. Stir well and bring the mixture to a simmer. Cover the pot, reduce heat to medium-low, and gently simmer for 25–30 minutes or until lentils are soft. For very old lentils, simmer an additional 5–10 minutes if needed.
Add remaining vegetables: Add the diced zucchini and trimmed green beans to the pot, gently stirring to incorporate.
Continue simmering: Simmer the soup uncovered for another 10 minutes until vegetables are tender and lentils are fully cooked.
Season and serve: Taste the soup and adjust salt if necessary. Ladle into bowls and top with a dollop of plain or Greek yogurt and a sprinkle of fresh coriander or green onions for garnish.

Notes

Using dried lentils gives a better texture, but canned lentils can be substituted for convenience; adjust cooking time accordingly.
Moroccan spice mix typically contains cinnamon, coriander, ginger, turmeric, and cayenne – you can use a store-bought blend or make your own.
For a richer flavor, brown the meat well before adding vegetables and liquids.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Serve with crusty bread or over couscous for a complete meal.