Beef & Lentil Soup
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Cooking has a magical way of bringing people together, and my Beef & Lentil Soup is a testament to that notion. This cozy dish, infused with warm Moroccan spices, is perfect for almost any occasion, whether it’s a busy weeknight dinner or a comforting meal shared with loved ones during the weekend. The richness of the beef and the heartiness of lentils create an irresistible bite that feels like a warm hug. Plus, the health benefits of this combination make it a win-win for both comfort and nutrition.
Why You’ll Love This Dish
This Beef & Lentil Soup is a blend of flavors and textures that will have everyone asking for seconds. Not only is it incredibly comforting, but it’s also budget-friendly and quick to prepare, making it a go-to option for any home cook. It’s loaded with protein and fiber, ensuring that it’s not just filling but also nutritional. Imagine coming home after a long day and having a steaming bowl of this soup ready in no time—to nourish both your body and soul. It’s approved by kids, hearty enough for adults, and can easily be customized to suit your family’s taste.
"This soup is an instant favorite! The spices give it an exotic flair while being so comforting. My whole family devoured it, and I love that it’s so easy to make!" – Emily R.
How This Recipe Comes Together
Making this Beef & Lentil Soup is a straightforward process that you can complete in under an hour. You’ll start by browning the beef and sautéing the vegetables. Then, add your lentils along with the tomatoes and stock for a simmer that allows all those wonderful flavors to meld together. It’s a simple recipe that yields incredible results, and you can easily adapt it based on what you have on hand. Let’s break it down further!
What You’ll Need
Gather these ingredients to make your delicious soup:
- 2.5 tbsp Moroccan spice mix (store-bought)
- 1 tsp allspice (or mixed spice)
- 2 tsp cumin powder
- 2 tsp paprika
- 0.75 tsp black pepper
- 0.5 tsp salt
- 1 tbsp olive oil
- 2 cloves garlic (finely chopped)
- 1 medium onion (diced)
- 500 g lean ground beef (or 1 lb)
- 1.25 cups dried lentils (or 2 cans, drained)
- 2 medium carrots (diced)
- 2 stalks celery (chopped)
- 2 medium zucchinis (diced)
- 100 g green beans (cut into pieces) (or about 4 oz)
- 800 g crushed canned tomatoes (or about 28 oz)
- 4 cups low sodium beef stock
- 3 cups water
- 1/4 cup coriander/cilantro leaves (or sliced green onions)
Feel free to swap out vegetables based on your preference, like using spinach instead of green beans or adding sweet potatoes for a twist!
Step-by-Step Instructions
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and chopped garlic and sauté until they are soft and fragrant, about 2-3 minutes.
Brown the Beef: Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it up with a spoon.
Add Spices: Stir in the Moroccan spice mix, allspice, cumin, paprika, black pepper, and salt. Allow it to cook for another minute to toast the spices.
Incorporate Vegetables: Add the carrots, celery, zucchinis, and green beans. Stir well to combine the ingredients.
Mix in Lentils and Tomatoes: Pour in the lentils and crushed tomatoes, mixing everything evenly.
Pour in the Liquids: Add the beef stock and water. Bring the mixture to a boil.
Simmering: Reduce the heat to a low simmer, cover the pot, and let it cook for about 30-40 minutes. Stir occasionally until the lentils are tender.
Garnish and Serve: Stir in the coriander or cilantro just before serving. Enjoy it warm!
Best Ways to Enjoy It
Serving Beef & Lentil Soup is all about presentation! Serve it up in bowls, garnished with fresh coriander or sliced green onions for a pop of color. Pair it with crusty bread or a simple side salad for a rounded meal. It also goes wonderfully with a dollop of yogurt or a sprinkle of feta to add a creamy contrast.
Storage and Reheating Tips
This soup is a superb make-ahead meal. Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing portions for up to 3 months. To reheat, simply warm it on the stove over medium heat or in the microwave until steaming hot. Remember not to let it sit out at room temperature for more than two hours to ensure food safety.
Helpful Cooking Tips
- If you love spice, don’t hesitate to add a pinch of cayenne pepper or red chili flakes to kick up the heat.
- Always rinse dried lentils before adding them to ensure they’re clean.
- For extra depth of flavor, consider adding a splash of balsamic vinegar or a squeeze of lemon juice just before serving.
Creative Twists
Want to switch it up? Here are a few ideas:
- Vegetarian Substitutions: Replace the beef with mushrooms or a plant-based ground meat alternative.
- Different Spices: Experiment with Thai curry paste or Italian herbs for a unique flair.
- Add Grain: For a heartier bowl, throw in some cooked quinoa or farro just before serving.
Your Questions Answered
1. How long does the soup take to make?
The total time is about 45-60 minutes, including preparation and cooking.
2. Can I use canned lentils instead?
Absolutely! Just drain and rinse them before adding them to the pot, reducing the cooking time since they are pre-cooked.
3. Is it safe to freeze this soup?
Yes, this soup freezes well. Just cool it completely before transferring to freezer-safe containers.
This Beef & Lentil Soup is not just a comforting dish; it’s a celebration of flavors and nutrition. Don’t miss the chance to warm your kitchen and your hearts with this aromatic and fulfilling recipe!
Beef & Lentil Soup
Ingredients
Method
- In a large pot, heat the olive oil over medium heat. Add the diced onion and chopped garlic and sauté until they are soft and fragrant, about 2-3 minutes.
- Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it up with a spoon.
- Stir in the Moroccan spice mix, allspice, cumin, paprika, black pepper, and salt. Allow it to cook for another minute to toast the spices.
- Add the carrots, celery, zucchinis, and green beans. Stir well to combine the ingredients.
- Pour in the lentils and crushed tomatoes, mixing everything evenly.
- Add the beef stock and water. Bring the mixture to a boil.
- Reduce the heat to a low simmer, cover the pot, and let it cook for about 30-40 minutes, stirring occasionally until the lentils are tender.
- Stir in the coriander or cilantro just before serving. Enjoy it warm!
