Beef and Lentil Soup
A hearty one-pot soup with beef, dried lentils, vegetables and Moroccan-inspired spices.
By Cookin' Kitchen
- Total: 40 minutes
- Servings: 6 servings
Recipe
Beef and Lentil Soup
A hearty one-pot soup with beef, dried lentils, vegetables and Moroccan-inspired spices.
Cookin' · https://cookin.club/recipes/beef-and-lentil-soup
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Servings
- 6
Ingredients
For 6 servings
Spice mix
Soup
To serve
Instructions
Step 1: Mix the spices in a small bowl.
Step 2: Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, until golden at the edges.
Step 3: Turn the heat to high. Add the beef and cook, breaking it up as you go, until it is no longer red. Add 2 tablespoons of the spice mix and cook for 2 more minutes.
Step 4: Add the carrots and celery and stir for 1 minute. If using a different vegetable mix, add the vegetables that can hold up to the full 25-minute simmer at this stage.
Step 5: Add the water, beef stock, canned tomatoes, lentils and remaining spice mix. Stir, bring to a simmer, then cover and reduce the heat to medium-low so the soup simmers gently. Cook until the lentils are soft, about 25 to 30 minutes. Very old lentils may take 5 to 10 minutes longer.
Step 6: After 15 minutes of simmering, add the zucchini and green beans.
Step 7: Simmer for 10 minutes more, or until the lentils are soft.
Step 8: Taste and add more salt if desired. Ladle into bowls and serve with yogurt and coriander.
Notes
Swap the listed vegetables for 6 to 8 cups of vegetables that can simmer in the soup. Add them according to their cooking time; spinach or kale can be stirred in at the end.
For canned lentils, use 2 cans, drained, and add them 15 minutes into the simmer; they need 10 to 15 minutes in the broth. Green or brown dried lentils are suitable. Avoid Puy or French lentils, which hold their shape and do not soften as much.
Refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition per serving
- Calories
- 401 kcal
- Fat
- 12 g
- Saturated fat
- 4 g
- Carbohydrates
- 42 g
- Sugar
- 11 g
- Fiber
- 17 g
- Protein
- 34 g
- Sodium
- 748 mg
- Cholesterol
- 54 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This hearty one-pot soup combines beef, lentils, tomatoes and plenty of vegetables, with Moroccan-inspired spices for extra flavor.
Serve it with a spoonful of plain or Greek yogurt and coriander, or sliced green onions. The soup also works with other vegetables and spice combinations.
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