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
Scale
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.
