ALGERIAN LENTIL SOUP (CHORBA ADAS)
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
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!
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
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
ALGERIAN LAMB AND LENTIL SOUP
Maria Luisa Scott and Jack Denton Scotts have traveled the world and collected its recipes in their many books. This is from "A World of Pasta". Posted for ZWT3 - Northern Africa. The lentils must be soaked for 2 hours before cooking so plan ahead.
Provided by Acerast
Categories Lamb/Sheep
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the lentils, place in a large pan and cover with water, soak for 2 hours, drain.
- Heat the oil in a large saucepan.
- Add the lamb cubes, season with salt and pepper and brown them.
- Add one-half of the broth, cover and simmer for 30 minutes or until the lamb is tender but still slightly underdone.
- Stir in the lentils and remaining broth and simmer 15 minutes.
- Meanwhile, saute the onion, carrot and garlic in the butter until soft.
- Sprinkle onion mixture with the cumin and cinnamon.
- Add the onion mixture and orzo to the pot.
- Cover and keeping lid ajar, simmer 10 minutes or until the lamb and lentils are cooked and the pasta is al dente.
- Taste for seasoning.
- This is a hearty soup.
LENTIL SOUP WITH LAMB AND MINT
Categories Soup/Stew Bean Lamb Sauté Dinner Mint Winter Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add lamb, celery, parsnips, onion, and garlic. Sauté until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice, and cumin. Bring soup to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 40 minutes.
- Transfer 2 cups soup to blender and puree until smooth; return to same pot. Mix in 1/4 cup mint. Thin soup with more broth if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with remaining 3/4 cup mint.
LAMB AND LENTILS STEW
hearty lentil stew with lamb that just falls apart
Provided by maacka
Time 4h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in the large pan or a casserole dish. Fry the lamb in the olive oil from each side until golden brown. Then take out and set aside.
- In the same oil, fry chopped onion and crushed garlic for about 5 minutes until softened. Add sliced carrots and celery, fry for 5 more minutes and then add lentils. Pour in the red wine and stir well.
- Return the meat back into the pan, pour the stock over and add cloves and rosemary and black pepper.
- Turn down to very low heat and simmer for about 3 hours, until the meat falls off the bone. Add stock during this time as necessary.
- Take the meat off the bone (it should be falling off by itself), so just use wooden spoon and serve with crusty bread.
- BON APPETIT!
LENTIL SOUP WITH LAMB
An interesting change from the traditional Lentil Soup which we enjoyed. When I made this I used red lentiles, which I liked but green or brown will also work out well. Adapted from Bon Appetit (January 2005)
Provided by ellie_
Categories Lamb/Sheep
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large soup pot over medium high heat. Add lamb, celery, parsnips, onion and garlic and saute for about 15 minutes or until lamb is brown.
- Add lentiles and cook one minute.
- Add broth plus one soup can of water, tomatoes, thyme and dill weed. Bring to a boil. Reduce heat to medium low and simmer for 40-60 minutes or until lentiles are tender.
- Enjoy!
MEDITERRANEAN LAMB AND LENTIL STEW
This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.
Provided by carina
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g
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