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
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!
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.
CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)
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
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
HARIRA
This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.
Provided by Becky
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 50 g, Cholesterol 116.4 mg, Fat 16.7 g, Fiber 13.3 g, Protein 29.4 g, SaturatedFat 5.8 g, Sodium 593.8 mg, Sugar 6.5 g
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