Beef & Lentil Soup with Vegetables
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Perfecting Your Weeknight Dinner: A Hearty Beef & Lentil Soup
There’s something magical about a warm bowl of soup on a chilly day, and this Beef & Lentil Soup with Vegetables truly captures that cozy feeling. I stumbled upon this delightful recipe after a long week of hectic schedules, and it quickly became a family favorite. With its robust flavors and generous portion of nutrition from lentils and veggies, it’s the kind of meal that brings everyone together at the dinner table. Plus, it’s surprisingly quick to prepare, making it ideal for those weeknight dinners when time is tight.
Why you’ll love this dish
There are countless reasons to embrace this delectable soup. First off, it’s a budget-friendly meal packed with protein and fiber, thanks to lean beef and lentils. This dish is not only hearty and filling but also serves as a fantastic way to sneak in those essential vegetables that the family might otherwise overlook.
The fusion of Moroccan spices lends an authentic twist, elevating this humble soup into something extraordinary. Whether you’re cooking for yourself or the whole family, this soup caters to many tastes and is perfect for a cozy dinner, a busy lunch, or meal prep for the week.
"This soup is a warm embrace in a bowl. The flavors are rich and comforting, and my kids gobbled it up! Definitely a keeper!" – Home Cook Review
The cooking process explained
Preparing this Beef & Lentil Soup is a straightforward process, perfect for beginners and seasoned chefs alike. You’ll start with sautéing aromatic vegetables, then move on to browning the beef, and finally, let everything simmer together until the lentils are tender. The result is a delicious, warming meal that’s ready in about an hour. Here’s how it all happens:
- Sauté the onions and garlic to build a flavorful base.
- Brown the ground beef with a lovely mix of spices.
- Add in the veggies and lentils, then let it all simmer to blend the flavors beautifully.
What you’ll need
Key ingredients:
- Spices: 2 1/2 tbsp Moroccan spice mix (store-bought), 1 tsp allspice (or mixed spice), 2 tsp cumin powder, 2 tsp paprika, 3/4 tsp black pepper, 1/2 tsp salt.
- Main components: 1 tbsp olive oil, 2 garlic cloves (finely chopped), 1 onion (diced), 500g (1lb) lean ground beef, 1 1/4 cups dried lentils (or 2 cans, drained).
- Vegetables: 2 carrots (diced), 2 celery stalks (chopped), 2 zucchinis (diced), 100g (4 oz) green beans (cut into pieces).
- Broth and liquids: 800g (28 oz) crushed canned tomatoes, 4 cups low sodium beef stock, 3 cups water.
- For garnish: Plain or Greek yogurt, 1/4 cup coriander/cilantro leaves, or sliced green onions.
Feel free to substitute if you have different spices at home or prefer other vegetables!
Step-by-step instructions
Mix spices: Combine the Moroccan spice mix, allspice, cumin, paprika, black pepper, and salt in a small bowl.
Sauté onion & garlic: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and garlic, cooking for about 3 minutes until they are golden around the edges.
Brown & spice beef: Increase the heat to high, add in the beef, and cook until it’s no longer pink, breaking it up as it cooks. Stir in 2 tablespoons of the spice mix for about 2 more minutes to infuse the beef.
Add vegetables: Toss in the chopped carrots and celery, stirring for about a minute.
Make broth: Pour in the water, beef stock, crushed tomatoes, lentils, and the remaining spice mix. Stir everything together, then bring the mixture to a gentle simmer. Cover and reduce heat to medium-low, allowing the soup to simmer for 25-30 minutes until the lentils are tender.
Finish with zucchini & green beans: After the initial simmering, add in the zucchinis and green beans. Cook for another 10 minutes or until the lentils and veggies are soft.
Serve: Taste and adjust salt if needed, ladling the soup into bowls and topping with yogurt and fresh coriander.
Best ways to enjoy it
To serve this Beef & Lentil Soup, consider pairing it with a crusty baguette or fluffy pita for dipping. A simple side salad dressed with lemon vinaigrette would provide a refreshing contrast to the richness of the soup. Don’t forget to sprinkle some extra herbs on top or add a squeeze of lemon juice for a bright finish.
Storage and reheating tips
This soup stores well in the refrigerator for up to 4 days in an airtight container. To reheat, simply warm on the stovetop or in the microwave, adding a splash of water if necessary to loosen the soup. For longer-term storage, you can freeze the soup in portions for up to 3 months. Just make sure to let it cool completely before transferring it to freezer-safe bags or containers.
Helpful cooking tips
- Ingredient prep: To save time, chop your vegetables ahead of time or use pre-diced options.
- Flavor boost: Give the soup a flavor boost by letting it sit for a few hours or overnight; the flavors meld beautifully with time.
- Extra protein: To amp up the protein, consider adding a can of chickpeas along with the lentils.
Creative twists
Feel free to play around with this recipe! You can swap out the beef for ground turkey or chicken for a lighter option. Adding spices like cinnamon or cardamom can bring a different warmth to the dish. If you’re vegetarian, simply replace the beef with mushrooms and use vegetable stock instead, while maintaining the lentils for texture and protein.
Common questions
How long does it take to prepare this soup?
The total cooking time is about 1 hour, which includes prep and cooking. Active time is roughly 30 minutes.Can I use frozen vegetables?
Absolutely! Frozen vegetables can work wonderfully and save you prep time. Just add them in the last 10 minutes of cooking.Is it possible to make this soup in a slow cooker?
Yes! After browning the beef and onions in a skillet, transfer everything to a slow cooker. Set it on low for 6-8 hours or high for 3-4 hours, adjusting the liquid as needed.
This Beef & Lentil Soup is more than just a meal; it’s a heartwarming dish that nourishes both body and soul. Enjoy your cooking adventure!
Beef & Lentil Soup
Ingredients
Method
- Combine the Moroccan spice mix, allspice, cumin, paprika, black pepper, and salt in a small bowl.
- Heat olive oil in a large pot over medium-high heat. Add the chopped onion and garlic, cooking for about 3 minutes until they are golden around the edges.
- Increase the heat to high, add in the beef, and cook until it’s no longer pink, breaking it up as it cooks. Stir in 2 tablespoons of the spice mix for about 2 more minutes to infuse the beef.
- Toss in the chopped carrots and celery, stirring for about a minute.
- Pour in the water, beef stock, crushed tomatoes, lentils, and the remaining spice mix. Stir everything together, then bring the mixture to a gentle simmer.
- Cover and reduce heat to medium-low, allowing the soup to simmer for 25-30 minutes until the lentils are tender.
- After the initial simmering, add in the zucchinis and green beans. Cook for another 10 minutes or until the lentils and veggies are soft.
- Taste and adjust salt if needed, ladling the soup into bowls and topping with yogurt and fresh coriander.
