If you are craving a bowl of comfort that bursts with warm spices and nourishing ingredients, this Moroccan Beef Lentil Soup Recipe is just what you need. It brings together tender ground beef, hearty lentils, and a vibrant medley of vegetables all simmered in a rich tomato and beef broth, elevated by an aromatic blend of Moroccan spices. Every spoonful offers a beautiful balance of savory, earthy, and subtly spiced flavors that will instantly make this soup a new favorite in your recipe rotation.
Ingredients You’ll Need
The magic of this Moroccan Beef Lentil Soup Recipe comes from a surprisingly simple list of ingredients, each chosen to complement one another perfectly. The spices provide a unique depth, the vegetables add freshness and texture, and the lentils create that satisfying, hearty body that makes this soup so nourishing.
- Moroccan spice mix (2 1/2 tbsp): A fragrant combination that brings warm, aromatic notes and a true taste of Morocco to the soup.
- Allspice (1 tsp): Adds a subtle sweet and peppery flavor to round out the spices.
- Cumin powder (2 tsp): Contributes earthiness and a gentle smoky taste essential to Moroccan cuisine.
- Paprika (2 tsp): Provides mild sweetness and lovely color to the broth.
- Black pepper (3/4 tsp): Gives a slight heat and sharpness for balance.
- Salt (1/2 tsp): Essential for enhancing all the flavors.
- Olive oil (1 tbsp): For sautéing and bringing out the richness of the ingredients.
- Garlic cloves (2, finely chopped): Imparts pungent aroma and flavor that pairs beautifully with the spices.
- Onion (1, finely chopped): Provides a sweet and savory base note.
- Lean ground beef (500g / 1 lb): The protein star that makes this soup hearty and fulfilling.
- Dried lentils (1 1/4 cups) or 2 cans, drained: Adds a satisfying, nutritious texture and toasty flavor.
- Carrots (2, diced 1cm): Bring subtle sweetness and a pop of color.
- Celery stalks (2, chopped 1cm): Provide a fresh, crunchy contrast.
- Zucchinis (2 small or 1 large, diced 1cm): Soften into tender bites adding lightness.
- Green beans (100g / 4 oz, trimmed and cut 1.5cm): Adds a snap of freshness and vibrant green color.
- Crushed canned tomatoes (800g / 28 oz): Forms the rich, flavorful base that ties everything together.
- Low-sodium beef stock (4 cups / 1 litre): Deepens the soup’s savory essence without overpowering.
- Water (3 cups): Balances thickness and volume.
- Plain or Greek yogurt (to serve): Adds a creamy, cooling element.
- Coriander (cilantro) leaves or sliced green onions (1/4 cup): Brightens the soup with freshness and a pop of green.
How to Make Moroccan Beef Lentil Soup Recipe
Step 1: Prepare the Spice Blend
Start by combining the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt in a small bowl. This blend is the heart of the Moroccan Beef Lentil Soup Recipe, bringing all the warm, fragrant notes that define its unique character.
Step 2: Sauté Onion and Garlic
Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and garlic. Cook them for about 3 minutes until they turn golden around the edges and release their wonderful aroma. This step builds a savory foundation bursting with flavor.
Step 3: Brown the Beef with Spices
Turn the heat up to high and add the ground beef to the pot. Break it apart as it cooks, stirring until it turns no longer pink. Sprinkle in 2 tablespoons of your spice mix and keep cooking for another 2 minutes. This helps the spices infuse the beef, unleashing a mouthwatering depth to the soup.
Step 4: Add Carrots and Celery
Next, stir in the diced carrots and chopped celery. Cook for about a minute to slightly soften these vegetables, unlocking their natural sweetness and crunch that balance the spices beautifully.
Step 5: Simmer Lentils and Tomatoes
Pour in the water, beef stock, crushed tomatoes, dried lentils, and the remaining spice blend. Stir everything well and bring the mixture to a gentle simmer. Cover the pot, reduce heat to medium-low, and let it cook for 25 to 30 minutes until the lentils become tender. This is when the flavors meld into the hearty, comforting character of the Moroccan Beef Lentil Soup Recipe.
Step 6: Add Zucchini and Green Beans
Once the lentils have softened, stir in the diced zucchini and trimmed green beans. These vegetables add color, texture, and a fresh touch that brightens the stew.
Step 7: Final Simmer
Continue simmering the soup uncapped for another 10 minutes. This allows the vegetables to become perfectly tender while thickening the broth slightly. The aroma filling your kitchen now will be impossible to resist.
Step 8: Season and Serve
Taste your soup and adjust the salt if needed. Ladle the Moroccan Beef Lentil Soup Recipe into bowls and top each serving with a dollop of creamy plain or Greek yogurt and a sprinkle of fresh coriander leaves or sliced green onions. These garnishes add a lovely coolness and vibrant brightness to every spoonful.
How to Serve Moroccan Beef Lentil Soup Recipe
Garnishes
Topping your soup with dollops of yogurt and fresh coriander or green onions is not just about looks. The creamy yogurt contrasts the bold spices perfectly, while the fresh herbs add an herbal lift that makes the soup feel extra special. Feel free to experiment with a squeeze of lemon or a handful of toasted nuts for crunch.
Side Dishes
This Moroccan Beef Lentil Soup Recipe pairs beautifully with warm, crusty bread for dipping or a side of fluffy couscous to soak up every drop of that rich broth. A simple green salad with a tangy vinaigrette can also offer a refreshing balance to the warm, hearty soup.
Creative Ways to Present
For an inviting presentation, serve this soup in rustic bowls with a swirl of yogurt and a scattering of herbs. Try layering it in clear glass mugs for a casual gathering or even as a filling for pita pockets stuffed with a little extra fresh salad and yogurt on the side. It’s a versatile dish that shines in any setting.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Moroccan Beef Lentil Soup Recipe to an airtight container and store it in the refrigerator. It stays good for up to 3 days, making it a perfect make-ahead option for busy days when you want a quick, satisfying meal.
Freezing
This soup freezes exceptionally well, so if you want to keep some on hand, freeze portions in sealed containers for up to 3 months. Just make sure to leave some space at the top to allow for expansion during freezing.
Reheating
When it’s time to enjoy the leftovers, reheat gently on the stovetop over medium heat until warmed through. Stir occasionally to prevent sticking. If the soup thickened too much during storage, add a splash of water or broth to loosen it up to your desired consistency.
FAQs
Can I use canned lentils instead of dried in this Moroccan Beef Lentil Soup Recipe?
Absolutely! Using canned lentils will shorten the cooking time since they’re already cooked. Add them towards the last 15 minutes of simmering to prevent overcooking and maintain their texture.
What can I substitute if I don’t have Moroccan spice mix?
If you don’t have a Moroccan spice blend, combine equal parts ground cumin, coriander, cinnamon, paprika, ground ginger, and a pinch of cayenne pepper to mimic that warm, complex flavor profile.
Is this soup suitable for meal prep?
Yes! This Moroccan Beef Lentil Soup Recipe makes a fantastic meal prep option because it stores well in the fridge and freezer and actually tastes even better the next day as the flavors deepen.
Can I make this recipe vegetarian?
You can swap the ground beef for plant-based meat alternatives or extra vegetables and use vegetable stock instead of beef stock. The spices will still give you that Moroccan flair!
How spicy is this soup?
This recipe is mildly spiced, focusing on warmth rather than heat. If you like it spicier, add a pinch of cayenne or some chopped fresh chili when cooking the beef.
Final Thoughts
There’s something truly special about a bowl of homemade soup that warms you from the inside out, and this Moroccan Beef Lentil Soup Recipe delivers just that with every delicious spoonful. I hope you enjoy making and sharing this dish as much as I do—it’s a wonderful way to bring a bit of Moroccan comfort and spice to your table any day of the week.
Print
Moroccan Beef Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Description
This hearty Moroccan Beef Lentil Soup combines tender ground beef, nutritious lentils, and an array of fresh vegetables simmered in a fragrant blend of Moroccan spices. Perfect for a cozy meal, this soup balances rich flavors with wholesome ingredients, finished with a dollop of creamy yogurt and fresh herbs for a refreshing touch.
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
- Plain or Greek yogurt, for topping
- 1/4 cup coriander (cilantro) leaves or sliced green onions, for garnish
Instructions
- Prepare Spice Mix: In a small bowl, combine the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt. Set aside to blend flavors.
- 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 are golden on the edges and fragrant.
- Cook Ground Beef: Increase heat to high and add the ground beef. Cook until it turns no longer pink, breaking it up as it cooks for even browning. Stir in 2 tablespoons of the prepared spice mix and continue cooking for an additional 2 minutes to release the spices’ aromas.
- Add Vegetables: Mix in the diced carrots and chopped celery, cooking for 1 minute to soften them slightly and meld the flavors.
- Add Liquids and Lentils: Pour in the water, beef stock, crushed tomatoes, dried lentils, and the remaining spice mix. Stir well to combine all ingredients, then bring the mixture to a simmer. Cover with a lid, reduce heat to medium-low, and let it simmer gently for 25–30 minutes, or until the lentils are tender. Note that older lentils may need an extra 5-10 minutes.
- Add Final Vegetables: Stir in the zucchini dice and trimmed green beans after the initial simmer. Continue cooking the soup uncovered for another 10 minutes, ensuring the vegetables are tender and the lentils fully cooked.
- Season and Serve: Taste the soup and adjust salt as needed. Ladle the soup into bowls. Garnish each serving with a spoonful of plain or Greek yogurt and sprinkle with fresh coriander leaves or sliced green onions for a fresh, flavorful finish.
Notes
- Dried lentils can be swapped with canned lentils for faster cooking; just reduce cooking time accordingly.
- If you prefer a spicier soup, add a pinch of cayenne pepper or chili flakes to the spice blend.
- The yogurt garnish adds a creamy contrast; for a dairy-free version, substitute with coconut yogurt.
- Use low-sodium beef stock to better control salt levels in the soup.
- For a vegetarian version, substitute ground beef with plant-based mince and use vegetable stock.
