Hearty Beef & Lentil Soup with Veggies
Beef & Lentil Soup with Vegetables
Introduction
Beef & Lentil Soup with Vegetables is a hearty and nutritious dish that’s perfect for any time of the year. Packed with protein from the beef and lentils, along with a variety of vegetables, this soup provides a warm and filling meal. It’s not only delicious but also budget-friendly and easy to make. Whether you are cooking for your family or meal-prepping for the week, this soup will satisfy everyone at the table.
Why Make This Recipe
This recipe for Beef & Lentil Soup with Vegetables is a wonderful choice for several reasons. First, it’s full of flavor thanks to a blend of spices that includes Moroccan spice mix, allspice, and cumin. Second, it includes wholesome ingredients that make it both healthy and filling. With lentils providing fiber and beef offering protein, this soup is balanced and nourishing. Finally, it’s a one-pot meal, making clean-up easy and straightforward.
How to Make Beef & Lentil Soup with Vegetables
Making Beef & Lentil Soup with Vegetables is simple and fun. Just follow the steps below!
Ingredients:
- 2 1/2 tbsp Moroccan spice mix (store-bought)
- 1 tsp allspice (mixed spice will work too)
- 2 tsp cumin powder
- 2 tsp paprika
- 3/4 tsp black pepper
- 1/2 tsp salt (Note 2)
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped (brown, white, or yellow)
- 500g / 1lb beef mince (ground beef) (I use lean)
- 1 1/4 cups dried lentils (or 2 cans, drained, Note 3)
- 2 carrots, cut into 1cm / 1/3” dice
- 2 celery stalks, chopped into 1cm / 1/3” pieces
- 2 zucchinis (small, or 1 large), cut into 1cm / 1/3” dice
- 100g / 4 oz green beans, trimmed, cut into 1.5cm / 1/2” pieces
- 800g / 28 oz crushed canned tomato
- 4 cups / 1 liter beef stock, low sodium (Note 4)
- 3 cups water
- Yogurt (plain or Greek)
- 1/4 cup Coriander/cilantro leaves, or sliced green onions
Directions:
- Mix spices in a small bowl.
- Saute onion & garlic: Heat oil in a large pot over medium high heat. Cook onion and garlic for 3 minutes until golden on the edges.
- Brown & spice beef: Turn heat up to high, add beef and cook until no longer red, breaking it up as you go. Add 2 tablespoons of the Spice Mix and cook for a further 2 minutes – it will smell so good!
- Carrot & celery: Add carrot and celery, then stir for 1 minute.
- Make broth: Add water, beef stock, canned tomato, lentils, and remaining Spice Mix. Stir, bring to a simmer, then reduce to medium low so it simmers gently. Lentils will take 25 – 30 minutes to cook until soft.
- Simmer for 15 minutes, then add zucchini & green beans.
- Simmer 10 minutes longer until lentils are soft (total of 25 minutes).
- Serve! Taste and add more salt if desired. Ladle into bowls and serve with yogurt and coriander.
How to Serve Beef & Lentil Soup with Vegetables
Serve this soup hot. A dollop of yogurt on top adds creaminess, while fresh coriander or sliced green onions add a burst of flavor. It pairs well with crusty bread for dipping.
How to Store Beef & Lentil Soup with Vegetables
You can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze it for up to 3 months. To reheat, simply warm it on the stove or microwave.
Tips to Make Beef & Lentil Soup with Vegetables
- For a thicker soup, blend a portion of the soup and mix it back in.
- Adjust the spices according to your taste preferences—add more chili if you like it spicy!
- You can substitute or add other vegetables like spinach or bell peppers.
Variation (if any)
You can switch the beef mince for ground turkey or chicken for a lighter option. Also, vegetable broth can be used instead of beef stock for a vegetarian version.
FAQs
-
Can I use canned lentils instead of dried?
Yes, canned lentils can be used! Drain and rinse them before adding to the soup; they don’t require much cooking time. -
What can I serve with the soup?
Crusty bread, a side salad, or even a grilled cheese sandwich make great accompaniments. -
How do I know when the lentils are cooked?
The lentils should be soft but not mushy. Taste them after about 25 minutes of simmering to check for doneness.
Enjoy your warm and comforting bowl of Beef & Lentil Soup with Vegetables!
Beef & Lentil Soup with Vegetables
Ingredients
Spices
- 2 1/2 tbsp Moroccan spice mix store-bought
- 1 tsp allspice mixed spice can work too
- 2 tsp cumin powder
- 2 tsp paprika
- 3/4 tsp black pepper
- 1/2 tsp salt
Base Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 medium onion, finely chopped (brown, white, or yellow)
- 500 g beef mince (ground beef, lean)
- 1 1/4 cups dried lentils (or 2 cans, drained)
Vegetables
- 2 medium carrots, cut into 1cm / 1/3” dice
- 2 stalks celery, chopped into 1cm / 1/3” pieces
- 2 medium zucchinis (small, or 1 large), cut into 1cm / 1/3” dice
- 100 g green beans, trimmed, cut into 1.5cm / 1/2” pieces
Liquids
- 800 g crushed canned tomato
- 4 cups beef stock, low sodium
- 3 cups water
Serving Ingredients
- to taste Yogurt (plain or Greek)
- 1/4 cup Coriander/cilantro leaves, or sliced green onions
Instructions
Preparation
- Mix spices in a small bowl.
- Heat olive oil in a large pot over medium-high heat.
- Cook onion and garlic for 3 minutes until golden on the edges.
Cooking
- Turn heat up to high, add beef and cook until no longer red, breaking it up as you go.
- Add 2 tablespoons of the spice mix and cook for a further 2 minutes.
- Add carrot and celery, stir for 1 minute.
- Add water, beef stock, canned tomato, lentils, and remaining spice mix.
- Stir, bring to a simmer, then reduce to medium-low and let simmer gently for 25–30 minutes until lentils are soft.
- After 15 minutes of simmering, add zucchini & green beans.
- Simmer for 10 minutes longer until lentils are soft.
Serving
- Taste and add more salt if desired.
- Ladle into bowls and serve with yogurt and coriander.
