Moroccan-spiced Beef and Lentil Soup

Michaela from Fit Recipes By Michaela
Published 15 hours ago
0 ratings

A hearty beef and lentil soup with vegetables, tender pieces of beef and warm Moroccan-style spices. It is high in protein, low in fat and filling enough for lunch or dinner. The flavour is rich and gently spicy, so it may not suit everyone, especially if you prefer mild soups. It keeps well in the fridge and reheats nicely for meal prep.

Moroccan-spiced Beef and Lentil Soup
category One-Pot
meal type Dinner
difficulty Medium
Prep 20 mins
Cook 120 mins
Serves 6

Nutrition

  • Calories 364kcal 71kcal
  • Fat 6.2g 1.2g
  • Carbs 41.2g 8.1g
  • Proteins 35.4g 6.9g
  • Fibre 10.2g 2.0g

Ingredients

  • Main Recipe

Homemade Moroccan Spice Mix

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I like this soup because it feels like proper comfort food, but it is still quite light for a beef recipe. The lentils make it filling, the vegetables give it body, and the beef becomes tender as it cooks. The spice mix is quite bold, so it may not be for everyone, but I like that it gives the soup a deeper, warmer flavour. It is also one of those recipes that tastes good again the next day.

Tips and Variations

  • Use lean stewing beef to keep the soup high in protein and lower in fat.
  • For a milder version, reduce the spice mix slightly or leave out the chilli if using it.
  • Stir in spinach or kale at the end for extra greens.
  • Green lentils hold their shape and give more bite. Use red lentils if you prefer a softer, thicker soup.
  • Serve with wholegrain bread or naan if you want a more filling meal.
  • Add a spoonful of Greek-style yoghurt on top to soften the spices, or use a dairy-free alternative.
  • This soup is great for meal prep because the flavours get deeper overnight and it reheats easily.

Meal Storage

Keep the soup in an airtight container for up to 4 days. Reheat it gently on the stove or in the microwave, adding a splash of water if it’s too thick.

Freezer tips

Freeze the soup in portions for up to 3 months. Let it cool completely before freezing to keep the texture and flavour at their best.

Defrost the soup overnight in the fridge. Reheat it slowly on the stove, stirring now and then to keep it smooth.

Frequently Asked Questions

Reduce the chilli, cayenne or black pepper if using them, and use a little less of the spice blend overall. You can also serve the soup with Greek-style yoghurt to soften the flavour.
It can fit well into a balanced weight-loss diet because it is high in protein and fibre, but still low in fat. This helps make it filling without being too heavy. Keep portions in line with your goals and serve it with lighter sides if needed.
Yes, but add them later in the cooking time as they are already cooked. Drain and rinse them first, then simmer just long enough to heat through and absorb some flavour.
Stewing beef or other slow-cook cuts work best, as they become tender and flavourful during longer cooking. Lean stewing beef is a good option if you want to keep the soup lower in fat.
Yes, this soup is ideal for meal prep. The flavour often gets better after a day in the fridge, and it reheats well for easy lunches or dinners.
Simmer it uncovered for a little longer, or mash a small portion of the lentils and vegetables into the broth. This thickens the soup without needing cream or flour

Closing Note

This rich, warming, and gently spiced beef and lentil soup is a one-pot meal that makes busy weeks easier. The beef becomes tender, the lentils add body and fibre, and the vegetables make it a complete meal. It keeps well, reheats nicely, and tastes even better the next day. For more comfort food, try beef stew-style soup with plenty of flavour.

  • 💪 High Protein
  • 🪶 Low Fat
  • 🧊 Freezer Friendly

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