Beef & Lentil Soup with Vegetables

50 minServes 6

A warming spiced soup of ground beef, lentils, and diced vegetables simmered in tomato broth, finished with yogurt and cilantro.

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prepPreheat oven to room temperature (no oven needed)
2 1/2 tbsp Moroccan spice mix (store-bought)	Mix spices in small bowl	Brown beef, add 2 tbsp spice mix, cook 2 min	Add carrot & celery, stir 1 min	Add water, stock, tomato, lentils & remaining spice, simmer 25–30 min	Add zucchini & green beans, simmer 10 min	Simmer until lentils are soft, taste & adjust salt	Ladle into bowls, serve with yogurt & cilantro
1 tsp allspice (mixed spice will work too)
2 tsp cumin powder
2 tsp paprika
3/4 tsp black pepper
1/2 tsp salt (Note 2)
1 tbsp olive oil	Heat oil, sauté onion & garlic 3 min
2 garlic cloves, finely chopped
1 onion, finely chopped (brown, white, or yellow)
500 g beef mince (ground beef, lean)
2 carrots, cut into 1 cm dice
2 celery stalks, chopped into 1 cm pieces
300 g dried lentils (or 2 cans, drained, Note 3)
800 g crushed canned tomato
1 litre beef stock, low sodium (Note 4)
720 ml water
2 zucchinis (small, or 1 large), cut into 1 cm dice
100 g green beans, trimmed, cut into 1.5 cm pieces
Yogurt (plain or Greek)
1/4 cup coriander/cilantro leaves, or sliced green onions

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