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A hearty Beef & Lentil Soup loaded with vegetables!, flavoured with spices and low on effort thanks to the ground beef. Healthy, hearty, economical – it's a complete dinner made in one pot, perfect for freezing. Use any vegetables and switch up the spicing to taste.
10 min
Prep Time
30 min
Cook Time
40 min
Total Time
6
Serves
6
Servings
Switch suggested vegetables for 6 to 8 cups of any vegetables that can be simmered, adding according to their estimated cook time. Stir in spinach, kale or baby spinach at the end for extra greens and color. Use low sodium beef stock to control salt; stock cubes or powder can be used with adjustments for flavour base.
Mix spices in a small bowl.
Heat oil in a large pot over medium high heat. Cook onion and garlic for 3 minutes until golden on the edges.
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 for a further 2 minutes until fragrant.
Add carrot and celery, stir for 1 minute. Add vegetables that hold up to full simmer time here.
Add water, beef stock, canned tomato, lentils and remaining spice mix. Stir and bring to simmer, place lid on and reduce to medium low for gentle simmering.
Simmer lentils for 25-30 minutes until soft, older lentils may take 5-10 minutes longer.
After 15 minutes of simmering, add zucchini and green beans.
Simmer 10 minutes longer or until lentils are soft (approx 25 minutes total).
Taste and add more salt if desired.
Ladle into bowls and serve with yogurt and coriander or sliced green onions.