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
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
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.
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 MCHEWEK - MY TRADITIONAL FAMILY RECIPE!
Mchewek are small balls of mainly almond filling which are moist and slightly chewy on the inside while crisp on the outside. Simple to make but incredibly delicious...
Provided by Um Safia
Categories Dessert
Time 27m
Yield 30-35 small ball shaped cakes
Number Of Ingredients 7
Steps:
- Put ground almonds or coconut, baking powder, sugar and vanilla in a large bowl and mix well (traditionally with your hand). Slowly incorporate the eggs until a firm paste has been achieved.
- Make small balls from the dough - slightly larger than a malteser or olive. Roll each ball in the chopped flaked almonds or coconut and coat well.
- Place the mchewek balls on a baking sheet which has been greased and lightly floured. Put 1/4 a glace cherry on the top in the centre of each mchewek.
- Cook in a preheated oven at 170c for approximately 12 minutes or until almonds have turned a pale golden colour.
- Allow to cool before placing in small bun/sweet cases (optional).
Nutrition Facts : Calories 95.1, Fat 6, SaturatedFat 0.5, Cholesterol 15.7, Sodium 23.4, Carbohydrate 8.9, Fiber 1.3, Sugar 7.2, Protein 2.8
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