Ingredients

The following ingredients have 4 Servings
  • 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 ((Note 2))
  • 1 tbsp olive oil
  • 2 garlic cloves (, finely chopped)
  • 1 onion (, finely chopped (brown, white, or yellow))
  • 500g / 1lb beef mince (ground beef) ((I use lean))
  • 1 1/4 cups dried lentils ((or 2 cans, drained, Note 3))
  • 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 beef stock (, low sodium (Note 4))
  • 3 cups water
  • Yogurt ((plain or Greek))
  • 1/4 cup Coriander/cilantro leaves, or sliced green onions

Instruction

  • 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 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. Lentils will take 25 - 30 minutes to cook until soft. Very old lentils can take 5 - 10 minutes longer.
  • Simmer 15 minutes then add zucchini & green beans.
  • Simmer 10 minutes longer or until lentils are soft (ie. 25 minutes total).
  • Serve! Taste and add more salt if desired. Ladle into bowls and serve with yogurt and coriander.