If you’re craving something hearty, warmly spiced, and just downright comforting, you’re going to absolutely adore this Moroccan Beef and Lentil Soup Recipe. I can’t tell you how many times this has saved me on busy weeknights or glammed up an otherwise ordinary dinner. It’s packed with tender beef, nutritious lentils, and vibrant veggies simmered in a blend of Moroccan spices that’ll fill your kitchen with the most inviting aromas. Stick with me — I’ll walk you through every step so you can make this fan-freaking-tastic soup with ease and confidence.
Why You’ll Love This Recipe
- Rich, Complex Flavors: The Moroccan spice mix combined with fresh veggies creates a warm, aromatic broth that’s incredibly satisfying.
- Nutritious and Filling: Lentils and lean beef team up for a protein-packed meal that keeps you full and energized.
- Flexibility with Ingredients: You can switch up veggies or add your favorite greens to make it your own kitchen masterpiece.
- Easy to Make: From start to finish, it’s a manageable recipe that’s perfect for weeknight dinners or meal prep.
Ingredients You’ll Need
This recipe comes together with ingredients that you probably already have, plus a magical Moroccan spice mix that adds that signature warmth. I recommend grabbing good quality beef stock and fresh vegetables to really bring this dish alive.
- Moroccan spice mix: Choose a mix you love or even make your own, it’s the heart of the soup’s flavor.
- Allspice, cumin powder, paprika: These add depth and a subtle earthiness, making the broth unforgettable.
- Olive oil: For sautéing your aromatics gently and bringing out their sweetness.
- Garlic & onion: They create an aromatic base; the more you sauté, the sweeter they get!
- Beef mince (ground beef): Lean works best to keep the soup hearty but not greasy.
- Lentils: Brown or green dried lentils are perfect here due to their softening quality during simmer.
- Carrots, celery, zucchini, green beans: A colorful veggie combo that balances textures and flavors.
- Crushed canned tomatoes: Adds acidity and body to the broth.
- Beef stock: Choose low sodium so you can control your salt levels.
- Plain or Greek yogurt & fresh coriander/cilantro: For serving, giving a creamy, fresh finish.
Variations
I love how adaptable this Moroccan Beef and Lentil Soup Recipe is. Depending on your mood or what’s in your pantry, you can swap veggies or tweak the spices to suit your taste.
- Vegetable swap: I’ve swapped green beans for peas or bell peppers when in season—each brings a lovely twist.
- Chickpeas instead of lentils: If you want a different texture and flavor, canned chickpeas work beautifully with the spices.
- Make it spicier: Add a pinch of cayenne or a chopped chili when sautéing the garlic and onion for some heat.
- Slow cooker method: After browning the beef and sautéing veggies, add everything to the slow cooker and let it do its magic all day.
How to Make Moroccan Beef and Lentil Soup Recipe
Step 1: Create Your Flavour Foundation
Start by mixing your Moroccan spice blend in a small bowl. This combined with allspice, cumin, paprika, black pepper, and salt is your flavour bomb. Trust me, taking this extra moment to blend your spices perfectly will make your kitchen smell incredible and sets the tone for the whole soup.
Step 2: Sauté Onion and Garlic Till Golden
Heat olive oil in a large pot over medium-high heat, then add finely chopped onion and garlic. Cook for about 3 minutes until the edges are lightly golden. This step is where the base flavors start building—the sweeter the onion gets, the better the soup’s flavor.
Step 3: Brown the Beef and Infuse Spice
Turn the heat up high and add your beef mince. Stir and break it up as it browns, cooking until there’s no pink left. Sprinkle in 2 tablespoons of your Moroccan spice mix, then stir and cook for an extra 2 minutes. At this point, your kitchen should be smelling like a cozy Moroccan market—so tantalizing!
Step 4: Add Carrots and Celery
Toss in your diced carrots and chopped celery, stirring everything together for about a minute. These veggies hold up well to the long simmer and add wonderful texture and sweetness to balance the robust spices.
Step 5: Build the Broth and Simmer Lentils
Now add water, beef stock, crushed tomatoes, lentils, and the rest of your spice mix. Give everything a good stir, bring to a simmer, then cover with the lid, reduce the heat to medium-low, and let it gently bubble for about 25 to 30 minutes. Watch out — if your lentils are a bit older, they might need a few extra minutes to soften up perfectly.
Step 6: Add Zucchini and Green Beans
After the first 15 minutes of simmering, stir in the zucchini and green beans. These veggies cook faster and should stay tender-crisp, adding that fresh bite you’ll appreciate in every spoonful.
Step 7: Final Simmer and Season to Taste
Simmer for an additional 10 minutes or until the lentils and veggies are just tender. Take a quick taste and add more salt if needed—sometimes the spice mix has enough, sometimes not. This is your moment to make it just right for your palate.
Step 8: Serve with Creamy Yogurt and Fresh Herbs
Ladle the soup into bowls, top with a dollop of plain or Greek yogurt and sprinkle fresh coriander or green onions on top. The cool, creamy yogurt softens the spices beautifully, and those herbs add a fresh pop of color and flavor. Trust me, this finishing touch takes the whole bowl to the next level.
Pro Tips for Making Moroccan Beef and Lentil Soup Recipe
- Choose Your Lentils Wisely: I learned the hard way that Puy lentils hold their shape too much for this, so stick with green or brown dried lentils for that tender, melt-in-your-mouth texture.
- Sauté Aromatics Slowly: Taking your time to cook onion and garlic until they’re golden adds a depth that instant seasoning just can’t match.
- Layer Your Spices: Adding some of the spice mix early with the beef and saving some to add into the broth ensures all those flavors bloom beautifully.
- Adjust Salt Last: Because some spice mixes already include salt, I always wait till the end to season fully to avoid over-salting.
How to Serve Moroccan Beef and Lentil Soup Recipe
Garnishes
I always serve this soup with a generous spoonful of Greek yogurt—it cools down the spices perfectly and adds a lovely creaminess. Fresh coriander is my go-to herb, but sometimes I’ll switch it up with sliced green onions or even a squeeze of lemon for brightness. These little touches make the soup feel both cozy and fresh at the same time.
Side Dishes
Some crusty bread or a warm flatbread alongside makes for a perfect dunking partner. I’ve also paired this soup with a simple cucumber and tomato salad dressed with lemon and olive oil for a refreshing contrast. It’s such an easy and delicious way to round out the meal.
Creative Ways to Present
For a dinner party, I like to serve this in beautiful rustic bowls with a drizzle of high-quality olive oil and a sprinkle of smoked paprika on top. Adding a little side of roasted chickpeas for crunch also elevates the texture. Setting the table with Moroccan-style lanterns and colorful napkins really helps set the mood and makes the soup feel special.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and honestly, this soup tastes even better the next day once the flavors have melded. It keeps beautifully for up to 5 days, making it perfect for lunch or dinner on busy days.
Freezing
I’ve frozen this soup multiple times with great success. Make sure to cool it completely before transferring to freezer-safe containers or bags. It freezes well for up to 3 months — just thaw overnight in the fridge before reheating.
Reheating
When reheating, I prefer warming it gently on the stovetop over medium-low heat, stirring occasionally. This helps keep the lentils intact and stops the beef from drying out. If it thickens too much, just add a splash of water or broth to loosen it up.
FAQs
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Can I use canned lentils instead of dried in this soup?
Yes, you can! If you’re using canned lentils, add them about 15 minutes into the simmering time because they don’t need as long to cook. Just be careful not to overcook them or they’ll turn mushy.
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What can I substitute if I don’t have Moroccan spice mix?
No worries if you don’t have Moroccan spice mix on hand. Mix together cumin, paprika, allspice, black pepper, and a pinch of cinnamon or coriander to approximate those flavors. Feel free to adjust quantities to your taste as you go!
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Can I make this soup vegetarian?
Absolutely! Skip the beef and use vegetable stock instead. To keep the protein rich and satisfying, add chickpeas or extra lentils. You might want to sauté more veggies like mushrooms or eggplant for added umami.
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How spicy is this Moroccan Beef and Lentil Soup Recipe?
This soup has warm spices but isn’t overly hot, making it accessible for most palates. If you want more heat, you can easily add chili flakes or fresh chili during the cooking process.
Final Thoughts
This Moroccan Beef and Lentil Soup Recipe truly feels like a hug in a bowl to me. Whether I’m cooking for my family or a small group of friends, it never fails to impress and comfort everyone around the table. I hope you try it out soon and find as much joy in this recipe as I do. Once you master the basics, you’ll see just how versatile and forgiving this dish can be—perfect for cozy dinners and busy days alike.
Print
Moroccan Beef and Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Description
This hearty Beef & Lentil Soup combines lean ground beef with a flavorful Moroccan spice mix and a variety of fresh vegetables simmered to perfection in a rich tomato and beef broth. It’s a nutritious, satisfying meal that’s perfect for chilly days and can be easily adapted to include your favorite vegetables or protein substitutes.
Ingredients
Moroccan Spice Mix
- 2 1/2 tbsp Moroccan spice mix (store-bought)
- 1 tsp allspice (mixed spice will work too)
- 2 tsp cumin powder
- 2 tsp paprika
- 3/4 tsp black pepper
- 1/2 tsp salt
Soup
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped (brown, white, or yellow)
- 500g / 1lb lean beef mince (ground beef)
- 1 1/4 cups dried lentils (or 2 cans, drained)
- 2 carrots, cut into 1cm / 1/3” dice
- 2 celery stalks, chopped into 1cm / 1/3” pieces
- 2 zucchinis (small, or 1 large), cut into 1cm / 1/3” dice
- 100g / 4 oz green beans, trimmed, cut into 1.5cm / 1/2” pieces
- 800g / 28 oz crushed canned tomato
- 4 cups / 1 litre low sodium beef stock
- 3 cups water
Serving
- Yogurt (plain or Greek)
- 1/4 cup coriander/cilantro leaves or sliced green onions
Instructions
- Mix the spices: In a small bowl, combine the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt. Set aside.
- Sauté onion & garlic: Heat olive oil in a large pot over medium-high heat. Add finely chopped onion and garlic, cooking for about 3 minutes until the edges turn golden and fragrant.
- Brown & spice beef: Increase heat to high and add the lean beef mince. Cook until no longer pink, breaking it up as you go. Stir in 2 tablespoons of the prepared spice mix and cook for another 2 minutes to fully develop the flavors.
- Add carrot & celery: Add diced carrots and chopped celery to the pot. Stir for 1 minute, allowing the vegetables to slightly soften and release flavor.
- Make the broth: Pour in water, low sodium beef stock, crushed canned tomatoes, dried lentils, and the remaining spice mix. Stir well and bring to a simmer. Cover with a lid and reduce heat to medium-low to maintain a gentle simmer. Let cook for 25–30 minutes until lentils are soft (older lentils may require up to 40 minutes).
- Add zucchini & green beans: After the soup has simmered for 15 minutes, add the diced zucchini and green beans to the pot.
- Continue simmering: Cook for an additional 10 minutes or until lentils and vegetables are tender and fully cooked (approximately 25 minutes total simmer time).
- Serve: Taste the soup and adjust salt if needed. Ladle into bowls and garnish with a dollop of plain or Greek yogurt and sprinkle with fresh coriander or sliced green onions.
Notes
- You can switch the vegetables to suit your taste, using 6 to 8 cups total of any vegetables that withstand simmering. Add vegetables according to their cook times for best texture.
- The Moroccan spice mix can be customized or replaced with a blend of your favorite warm spices. Adjust salt cautiously since some spice mixes contain salt.
- Lentils: Green or brown dried lentils are recommended. If using canned lentils, add them after 15 minutes of simmering and cook for an additional 10-15 minutes to avoid mushiness. Avoid Puy or French lentils as they do not soften properly.
- Chickpeas or beans make great alternatives and can be added at the beginning if using canned (drained, about 2 cans).
- For beef stock, use low sodium to control salt better. If using stock cubes or powder, sauté onion, celery, and carrots together for 8 minutes before adding the rest of ingredients, and use 4 cubes or teaspoons powder dissolved in 1 litre water for better flavor.
- Store leftover soup in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 270 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 28 g
- Cholesterol: 70 mg
