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Beef & Lentil Soup

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A warm and hearty Beef & Lentil Soup with vegetables, perfect for chilly days and weeknight dinners. This budget-friendly recipe is packed with protein and fiber, making it a family favorite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Moroccan
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Spices
  • 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
Main components
  • 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
Vegetables
  • 2 medium carrots (diced)
  • 2 stalks celery (chopped)
  • 2 medium zucchinis (diced)
  • 100 g green beans (cut into pieces) or about 4 oz
Broth and liquids
  • 800 g crushed canned tomatoes or about 28 oz
  • 4 cups low sodium beef stock
  • 3 cups water
For garnish
  • 1/4 cup coriander/cilantro leaves or sliced green onions

Method
 

Preparation
  1. Combine the Moroccan spice mix, allspice, cumin, paprika, black pepper, and salt in a small bowl.
  2. 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.
  3. 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.
  4. Toss in the chopped carrots and celery, stirring for about a minute.
Cooking
  1. 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.
  2. Cover and reduce heat to medium-low, allowing the soup to simmer for 25-30 minutes until the lentils are tender.
  3. After the initial simmering, add in the zucchinis and green beans. Cook for another 10 minutes or until the lentils and veggies are soft.
  4. Taste and adjust salt if needed, ladling the soup into bowls and topping with yogurt and fresh coriander.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 400mgFiber: 12gSugar: 5g

Notes

This soup stores well in the refrigerator for up to 4 days in an airtight container. Can freeze soup in portions for up to 3 months. Flavor can improve if allowed to sit for a few hours or overnight. Could substitute beef for ground turkey or chicken for a lighter option.
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