Craving a hearty, flavorful soup that's both satisfying and easy to make?
Get ready to discover a beef and lentil soup recipe that transforms humble minced beef into a culinary masterpiece, bursting with warmth and aromatic spices.
Prepare to be amazed at how simple ingredients can create such an unforgettable dish.
Ingredients
You'll need 2 1/2 tbsp of Moroccan spice mix (store-bought is totally fine!), 1 tsp of allspice (mixed spice works too!), 2 tsp of cumin powder, 2 tsp of paprika, 3/4 tsp of black pepper, and 1/2 tsp of salt. Got it? Great!
For the soup, grab 1 tbsp of olive oil, 2 finely chopped garlic cloves, 1 chopped onion (any kind!), and 500g/1lb of lean beef mince. I find lean works best, so we aren't swimming in oil!
Next, you'll use 1 1/4 cups of dried lentils (or two cans if you're feeling lazy!). Also, grab 2 diced carrots, 2 diced celery stalks, and 2 small (or 1 large!) diced zucchinis. Oh! Don't forget 100g/4oz of trimmed and cut green beans, along with 800g/28oz of crushed canned tomatoes! We're nearly there!
Finally, pour within 4 cups/1 liter of low sodium beef stock and 3 cups of water. When using beef stock, be sure to choose one that will deliver a tender flavorful experience. Then you'll need yogurt and coriander for the very top.
Spice Mix Options
Since I'm giving you a Moroccan spice mix as the main flavor, let's explore into how you can totally switch this up–I'm talking full-on flavor adventure here! For Mexican, consider taco seasoning—one packet equals the perfect amount. Or, if you're feeling adventurous, create your combination!
Now, let's pivot to Indian flavors. Curry powder's the key – go with at least 1 tablespoon in the beef and 1 teaspoon of Garam Masala. Add chilli powder if you're into that kick! For Greek, double the garlic, and add 1 tbsp oregano leaves, then 2 teaspoons ground fennel. You can make a curry like this in under 30 minutes.
Switch gears to Italian by adding 2-3 teaspoons of Italian herbs to the beef. Don't forget a pinch of chilli flakes! And for a zing, try a Cajun spice mix—a tablespoon to the beef is great! For a Middle Eastern twist, check out the spice mix in my Lamb Shawarma Chickpea Soup recipe.
Instructions
Now that you've hopefully picked your flavor, let's turn this into a real meal! First, you need to mix all your spices in a small bowl—easy, right?
Next, heat up 1 tbsp of olive oil in a large pot. I like to use medium-high heat. Toss in your chopped onion and garlic, and cook for about 3 minutes until they're turning golden.
Crank up the heat to high, throw in that 500g/1lb of beef mince, and cook until it's brown! Don't forget to break it up. Add 2 tbsp of your spice mix and cook for another 2 minutes—smells amazing, doesn't it?
Stir in 2 diced carrots and 2 chopped celery stalks for about a minute. Now, add 3 cups of water, 4 cups of beef stock, 800g of crushed canned tomatoes, and the dried lentils, and the rest of the spice mix. Stir it up, bring it to a simmer, then pop on a lid and turn the heat to medium-low! Lentils will soften after 25–30 minutes.
Storage
I can store any leftover soup you have in the fridge for up to 5 days, or if you want to keep it longer, toss it in the freezer for up to 3 months—easy peasy! Just make sure it's in an airtight container; we don't want any fridge funk getting in there!
When you're ready to reheat, you've got options. You can either microwave it—stirring every minute or so—or warm it up in a pot on the stove—low and slow is the way to go for even heating. If it's frozen, let it thaw overnight in the fridge before reheating. Trust me, it's worth the wait!
Don't refreeze the soup after it has been frozen and thawed and reheated because that'll just be icky.
Short Recipe Version
Beef and Lentil Soup
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6
Ingredients:
- 1 lb minced beef
- 1 cup brown or green lentils
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Heat olive oil in a large pot over medium-high heat. Brown the minced beef, then drain excess fat.
- Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Stir in lentils, beef broth, diced tomatoes, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until lentils are tender.
- Remove bay leaf and season with salt and pepper to taste.
Nutrition Information (per serving, estimated):
- Calories: 350
- Protein: 30g
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 10g