Lentil and Beef Soup Budget Recipe
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This is another Amazing thick soup full of vitamins which can be made on a budget
Freezes 100% perfectly for 3 months and keeps for 5 days in the fridge
Serves 6
I'm adding different spice options to use instead of above spices. I know everyone has different taste
- Lentils – Dried lentils works really well here because you get a bit of extra flavour and thickening of the broth. But canned will work just fine too. You can also substitute with Chickpeas
Why I love this Beef & Lentil Soup
It’s very economical and versatile. Its healthy and you can change up the spices to whatever you’re feeling like today!Freezes 100% perfectly for 3 months and keeps for 5 days in the fridge
Prep time : 10 minutes
Serves 6
Ingredients
MOROCCAN SPICE MIX
- 2 1/2 tbsp Moroccan spice mix (store-bought) , any brand is fine
- 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 or 2 teaspoon of jar garlic
- 1 onion , finely chopped brown, white
- 500g beef mince
- 1 1/4 cups dried lentils (or 2 cans, drained,
- 2 carrots , cut into 1cm dice
- 2 celery stalks ,chopped into 1cm pieces
- 2 zucchinis (2 small, or 1 large), cut into 1cm dice
- 100g green beans , trimmed, cut into 1.5cm pieces optional
- 800g crushed canned tomato
- 1 large potato chopped optional
- Mix spices in a small bowl.
- Saute onion & garlic: Heat oil in a large pot over medium high heat. Cook onion and garlic for 3 minutes until golden on the edges.
- Brown & spice beef: Turn heat up to high, add beef and cook until it's no longer red, breaking it up as you go. Add 2 tablespoons of the Spice Mix and cook it for a further 2 minutes – it will smell so good!
- Carrot & celery: Add carrot, potato and celery, then stir for 1 minute. (If using your own veg mix, add the veg in this step that will hold up to full 25 min simmer time)
- Make broth: Add water, beef stock, canned tomato, lentils and remaining Spice Mix too. Give it a stir, bring to simmer, then place lid on and reduce to medium low so it's simmering gently. Simmer for 1 hour.
- Then add zucchini & green beans.
- Simmer 10 minutes longer or until beans and zucchini are soft
- Serve! Taste and add more salt if desired. Ladle into bowls and serve with greek yogurt and coriander if desired
- Goes amazing with my no knead bread which I have posted before
I'm adding different spice options to use instead of above spices. I know everyone has different taste
- Mexican – You can totally cheat and use a packet of taco seasoning (1 pack is the perfect amount) or use the Homemade Taco Seasoning recipe in this Soup. Serve with dollop of sour cream and shredded cheese, corn chips or warm tortillas for dunking. SO GOOD!
- Indian – Use a good dose of your favourite curry powder (packet, or mix up as you like) with a touch of Garam Masala for extra authentic flavour! I would use at least 1 tbsp curry in the beef + 1 tsp Garam Masala, then the same in the broth. Add chilli powder or cayenne for heat! Serve with yogurt and coriander/cilantro;
- Greek style – Double the garlic, add 1 tbsp oregano leaves and 2 teaspoons ground fennel seeds into the beef. Follow recipe as written, finish with the zest of 1 lemon + lemon juice to taste. bread for dunking!
- Italian – Add 2 – 3 teaspoons of Italian herb mix into the beef, plus a teaspoon more into the broth, plus a pinch of chilli flakes. Stir in 1/2 cup of grated parmesan and finish with a sprinkling of extra parmesan. Serve with crusty bread. SO GOOD!
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