Beef & Lentil Soup with vegetables
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
6 people
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Calories
401 kcal
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Course
Main Course, Soup
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Cuisine
American
Beef & Lentil Soup with vegetables
Description
This soup combines a Moroccan spice mix—comprising cumin, paprika, allspice, black pepper, salt, and optional additional spices—with ground beef browned alongside onions and garlic. Carrots and celery are sautéed with the meat mixture to enhance the aroma. Lentils, canned crushed tomatoes, beef stock, and water are added and simmered to cook the lentils and meld flavors.
Vegetables that cook quickly, such as zucchini and green beans, are added later in the simmering process to retain texture. The soup thickens as the lentils soften, resulting in a rich, savory broth with warm spices typical of Moroccan cuisine. It can be garnished with yogurt or fresh coriander to add creaminess and freshness.
The recipe allows flexibility to substitute vegetables or spice blends for varied regional versions, such as Mexican, Indian, Greek, or Cajun styles, by adjusting seasoning accordingly. It also suggests using fresh spinach or kale stirred in near the end for extra greens. The hearty nature and balanced spices make this soup well-suited for a filling lunch or dinner.
Storage is practical with refrigeration up to five days and freezing up to three months. The recipe provides tips for using canned versus dried lentils to achieve optimal texture and cooking time.
Ingredients
My Moroccan Spice Mix (or change it up! Note 1):
- 2 1/2 tbsp Moroccan spice mix any brand is fine, I used this one, 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)
Soup:
- 1 tbsp olive oil
- 2 garlic finely chopped, cloves
- 1 onion , finely chopped (brown, white, or yellow)
- 500g / 1lb ground beef I use lean, beef mince is synonym
- 1 1/4 cups lentils or 2 cans, drained, Note 3, dried
- 2 carrot cut into 1cm / 1/3” dice
- 2 celery chopped into 1cm / 1/3”pieces, stalks
- 2 zucchini 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 canned tomato crushed
- 4 cups / 1 litre beef stock , low sodium (Note 4)
- 3 cups water
Serving:
- yogurt (plain or Greek)
- 1/4 cup Coriander leaves or sliced green onions
Instructions
- 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 it's no longer red, breaking it up as you go. Add 2 tablespoons of the Spice Mix and cook it for a further 2 minutes - it will smell so good!
- Carrot & celery: Add carrot and celery, then stir for 1 minute. (If using your own veg mix, add the veg in this step that will hold up to full 25 min simmer time)
- Make broth: Add water, beef stock, canned tomato, lentils and remaining Spice Mix too. Give it a stir, bring to simmer, then place lid on and reduce to medium low so it's simmering gently. Lentils will take 25 - 30 minutes to cook until soft. Very old lentils can take 5 - 10 minutes longer.
- Simmer 15 minutes then add zucchini & green beans.
- Simmer 10 minutes longer or until lentils are soft (ie. 25 minutes total).
- Serve! Taste and add more salt if desired. Ladle into bowls and serve with yogurt and coriander.
Notes
- Vegetables can be varied; add harder vegetables early and softer ones later to ensure even cooking.
- Use store-bought Moroccan spice mix or customize spices carefully, adjusting salt as some mixes contain salt already.
- Dried lentils need 25–30 minutes to cook; canned lentils should be added later and simmered briefly to avoid mushiness.
- Spinach or kale can be stirred in at the end to add greens and color.
- Low sodium beef stock is recommended to control seasoning accurately.
- Soup stores well for up to 5 days refrigerated or 3 months frozen, ideal for batch cooking.
- Variations include Mexican, Indian, Greek, Cajun, or Middle Eastern flavors via suitable spice mixes and garnishes.
- Cooking onion, celery, and carrots longer at the start creates a flavor base similar to soffrito for depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401cal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 34g | 68% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 748mg | 31% |
| Potassium | 1684mg | 36% |
| Fiber | 17g | 68% |
| Sugar | 11g | 22% |
| Vitamin A | 4332IU | 87% |
| Vitamin C | 31mg | 34% |
| Calcium | 120mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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