Description

A hearty and flavorful Moroccan Beef Lentil Soup featuring tender ground beef, nutritious lentils, and fresh vegetables, simmered in a rich blend of Moroccan spices and tomatoes. This comforting soup is perfect for a wholesome meal and garnished with creamy yogurt and fresh herbs for an authentic taste.

Ingredients

Spice Mix

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

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 (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

To Serve

Plain or Greek yogurt
1/4 cup coriander (cilantro) leaves or sliced green onions

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Instructions

Prepare Spice Mix: In a small bowl, combine the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt thoroughly to create a flavorful 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 they turn golden on the edges and release a fragrant aroma.
Cook Ground Beef: Increase heat to high, add the ground beef to the pot, and cook until no longer pink, breaking it up with a spoon. Stir in 2 tablespoons of the prepared spice mix and cook for an additional 2 minutes to infuse the meat with the spices.
Add Carrots and Celery: Mix in the diced carrots and chopped celery, cooking for 1 minute to slightly soften the vegetables.
Add Liquids and Lentils: 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 let simmer gently for 25–30 minutes, or until lentils are soft. (Note: Older lentils may need an extra 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.
Final Simmer: Continue simmering the soup uncovered for another 10 minutes until the vegetables are tender and the lentils are fully cooked.
Season and Serve: Taste and adjust salt if needed. Ladle the soup into bowls and garnish with a dollop of plain or Greek yogurt and fresh coriander leaves or sliced green onions before serving.

Notes

Use low-sodium beef stock to control the salt level in the soup.
For a vegetarian version, substitute beef with plant-based mince or omit it entirely and use vegetable stock.
Older dried lentils might take longer to cook; soak them ahead to reduce cooking time if desired.
Garnishing with yogurt adds a creamy contrast; use dairy-free yogurt for a vegan alternative.
This soup can be stored in the refrigerator for 3-4 days and freezes well for up to 3 months.