Beef & Lentil Soup with Vegetables
A hearty and nutritious soup packed with protein from beef and lentils, along with a variety of vegetables, perfect for any time of the year.
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.
Notes
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! Substitute or add other vegetables like spinach or bell peppers.