Beef & Lentil Soup

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 it for a further 2 minutes – it will smell so good!
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)
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).
Taste and add more salt if desired. Ladle into bowls and serve with yogurt and coriander.

Ingredient :

2 1/2 tbsp Moroccan spice mix (store-bought) , any brand is fine, I used this one
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