Algerian Lamb And Lentil Soup Recipes

ALGERIAN LENTIL SOUP (CHORBA ADAS)

Algerian Lentil Soup (Chorba Adas) image

After eating stodgy comfort food I'm craving lighter and healthier meals. Soup is the perfect choice, easy after work meals packed with veg and pulses and still warming during a cold January in London. I cook two types of lentil soup, the smooth Egyptian red lentil soup and this Algerian version using green lentils which is more brothy. Both soups are cut with the acidic lemon and coriander to serve.

Provided by Sarah Boudjema

Categories Lentil

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, finely chopped
2 carrots, finely chopped
2 sticks celery, finely chopped
3 garlic cloves, crushed
3 tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
150 g green lentils
2 pints vegetable stock
1 lemon
1 bunch coriander, chopped

Steps:

Sauté the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes.
Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft.
Squeeze on the lemon and add the chopped Corriander.

ALGERIAN ADESS - TRADITIONAL LENTIL SOUP / STEW - FAMILY RECIPE!

Algerian Adess - Traditional Lentil Soup / Stew - Family Recipe! image

This is my family recipe for adess. I often cook it in the pressure cooker as it saves a lot of time! This recipe freezes well & is simple to make.

Provided by Um Safia

Categories Lamb/Sheep

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups green lentils
1 onion, finely chopped
3 garlic cloves, minced
1 carrot, grated
1 courgette, grated
1 teaspoon dried mint
1 teaspoon ras el hanout spice mix
olive oil, to fry
2 pints water
1 lamb stock cube or 1 beef stock cube
salt & pepper
1/2 teaspoon bicarbonate of soda (if not soaking lentils)
4 pieces lamb or 4 pieces chicken, enough for your family
1/2 teaspoon tomato puree (or paste)

Steps:

Gently fry onion & garlic until golden, add meat, seal all sides, then add rest of ingredients.
Cook in pressure cooker on medium heat for 40 - 45 minutes Add more water if you like it thinner consitency. Serve with plently of olive oil & bread!
NB: You can also put the lentils in a bowl to soak overnight or during day before you cook & omit the bicarb.

Nutrition Facts : Calories 368.5, Fat 1.2, SaturatedFat 0.2, Sodium 185, Carbohydrate 64.4, Fiber 30.7, Sugar 4.7, Protein 25.9

CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)

Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup) image

This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.

Provided by salima1962

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

Ingredients

1 cup freekeh
water to cover
¾ pound lamb meat, cut into 1 1/2-inch cubes
1 onion, grated
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground cinnamon
salt to taste
3 tablespoons vegetable oil
1 bunch fresh cilantro, finely chopped, divided
1 bunch fresh mint, finely chopped, divided
1 stalk celery
½ (14 ounce) can chickpeas, drained
1 tablespoon tomato paste
1 zucchini, diced
1 carrot, diced
3 medium ripe tomatoes
1 potato, diced

Steps:

Place freekeh in a bowl and cover with cold water. Set aside.
Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g

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