Best Algerian Lamb And Lentil Soup Recipes

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ALGERIAN LAMB AND LENTIL SOUP



Algerian Lamb and Lentil Soup image

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

2 tablespoons olive oil
1 lb lean lamb, cut into 1/2 - 3/4 inch cubes
salt, to taste
pepper, to taste
8 cups chicken broth
1 cup lentils
1 medium onion, minced
1 carrot, scraped, and finely chopped
1 garlic clove, minced
2 tablespoons butter
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1 cup orzo pasta

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)



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

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

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

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

HARIRA



Harira image

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

1 pound cubed lamb meat
1 teaspoon ground turmeric
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cayenne pepper
2 tablespoons margarine
¾ cup chopped celery
1 onion, chopped
1 red onion, chopped
½ cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
¾ cup green lentils
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli pasta
2 eggs, beaten
1 lemon, juiced

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

LENTIL SOUP WITH LAMB



Lentil Soup With Lamb image

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

2 tablespoons olive oil
1 lb ground lamb
3 stalks celery, chopped
2 parsnips, peeled and chopped
1 onion, chopped
6 cloves garlic, chopped
1 cup lentils, rinsed (I used red lentiles)
3 (14 ounce) cans beef broth (about 6 cups)
1 (28 ounce) can diced tomatoes
2 teaspoons dried thyme
1 teaspoon dried dill weed

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!

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to Algerian Lamb and Lentil Soup

Algerian cuisine is a fascinating blend of Mediterranean, African, and Middle Eastern flavors, with dishes that are hearty, comforting, and bursting with spices. And one of the most popular soups in Algeria is the lamb and lentil soup, the Chorba Addes. Chorba Addes is a thick soup that is made with chunks of tender lamb, brown lentils, and a medley of spices and herbs. The soup is traditionally served with a squeeze of lemon juice, harissa, and crusty bread for dipping.

The Origin of Chorba Addes

Chorba Addes is a traditional Algerian soup that has been passed down through generations. The soup typically features local ingredients such as lamb, lentils, tomatoes, and spices, making it a winter favorite for many Algerians. It is believed that Chorba Addes originated from the Amazigh or Berber tribes that inhabited North Africa. It is a hearty soup that was typically prepared in large batches for communal meals during celebrations and feasts. Over time, Chorba Addes has become a staple in Algerian households, with each family having their own unique recipe and variations on the traditional soup.

Ingredients for Chorba Addes

The key ingredients for making Chorba Addes are:
  • Lamb: The lamb is the star of the show in this soup. You can use lamb shoulder, leg, or neck bones to flavor the broth
  • Lentils: Use brown or green lentils for best results
  • Tomatoes: Fresh or canned tomatoes can be used
  • Onion and garlic: These aromatics give the soup a depth of flavor
  • Spices: Cumin, paprika, coriander, and turmeric are commonly used
  • Fresh herbs: Parsley, cilantro, and mint are often used for garnish
  • Lemon juice: Fresh lemon juice brightens up the flavors and balances the richness of the soup

Preparation of Chorba Addes

To make Chorba Addes, start by browning the lamb in a large pot with some oil. Remove the lamb from the pot and sauté the onions and garlic until translucent. Add the spices and lentils and stir to combine. Next, add the lamb back to the pot and pour in enough water or broth to cover the ingredients. Bring the soup to a boil, then reduce to a simmer and let cook for about an hour. Skim off any foam or fat that rises to the top. Add the tomatoes and continue to cook the soup until the lentils are tender and the lamb is falling off the bone. Season with salt and pepper to taste. Serve the Chorba Addes hot, topped with fresh herbs and a squeeze of lemon juice. You can also serve the soup with harissa, a spicy North African condiment made from chili peppers, garlic, and spices.

Variations of Chorba Addes

There are many different variations of Chorba Addes, depending on the region and the family recipe. Some variations include:
  • Chorba Frik: A variation of the soup that uses cracked wheat instead of lentils
  • Chorba Beida: A white version of the soup that does not use tomatoes
  • Chorba Hamra: A spicier version of the soup that uses harissa and chili peppers
  • Vegetarian Chorba: A meatless version of the soup that uses vegetable broth instead of lamb broth
  • Chorba with vermicelli: A variation of the soup that includes vermicelli noodles for added texture

Conclusion

Algerian Lamb and Lentil Soup, or Chorba Addes, is a flavorful and satisfying dish that is perfect for a cold winter day. With its tender chunks of lamb, hearty lentils, and warming spices, this soup is sure to become a favorite in your household. Whether you follow a traditional recipe or add your own personal touch, Chorba Addes is a delicious way to experience the vibrant flavors of Algerian cuisine.
When it comes to making Algerian lamb and lentil soup, there are a few valuable tips that can help you create a delicious and authentic dish. Whether you are a seasoned cook or a beginner, these tips will help you prepare the soup in the best possible way. Tip #1: Choose the right type of lentils One of the most important ingredients in Algerian lamb and lentil soup is, of course, lentils. However, not all lentils are created equal. Some types of lentils are better suited to soups than others. When making lentil soup, it is best to use green or brown lentils. These lentils hold up well during cooking and don't turn mushy or fall apart. They also have a nuttier flavor than other lentils, which works well with the lamb in this recipe. Tip #2: Use the right cut of lamb Another crucial component of Algerian lamb and lentil soup is the lamb. For this recipe, it is best to use a tough cut of lamb that requires long, slow cooking to become tender. A good choice would be lamb shoulder or lamb shanks. These cuts have lots of connective tissue and collagen, which break down during cooking and create a rich, flavorful broth. Avoid using lean cuts of lamb like lamb chops or loin, as they will not provide the same depth of flavor. Tip #3: Make your own spice blend To give the soup its distinctive flavor, it is important to use the right spices. A traditional Algerian spice blend includes cumin, coriander, paprika, and cinnamon. However, you can vary the spices according to your taste. To ensure that the spices are fresh and potent, it is best to make your own spice blend from whole spices. Toast the spices in a dry pan to bring out their flavor and then grind them in a spice grinder or mortar and pestle. This will give you a much more flavorful soup than using pre-packaged spice blends. Tip #4: Brown the lamb before adding to the soup To get the most flavor out of the lamb, it is important to brown it well before adding it to the soup. This step caramelizes the meat, creating a depth of flavor that cannot be achieved by simply boiling the meat. Heat some oil in a large pot or Dutch oven and brown the lamb over high heat, turning it frequently to ensure even browning. Once the lamb is browned on all sides, remove it from the pot and set it aside while you sauté the onions and other vegetables. Tip #5: Sauté the vegetables Before adding the broth and lentils, it is important to sauté the onions and other vegetables. This step not only adds flavor to the soup but also helps to soften the vegetables. Heat some more oil in the pot and sauté the onions until they are translucent. Then, add the garlic, carrots, and celery and sauté for a few more minutes until they are slightly softened. This will ensure that the vegetables are fully cooked and tender when the soup is finished. Tip #6: Use homemade or low-sodium broth When making soup, the broth is one of the most important ingredients. For this recipe, it is best to use homemade broth if possible. This will give the soup a rich, homemade flavor that cannot be achieved with store-bought broth. If you don't have homemade broth, opt for low-sodium broth instead of full-sodium. This will allow you to control the saltiness of the soup and avoid making it too salty. Tip #7: Simmer the soup for a long time To get the most flavor out of the lamb and lentils, it is important to simmer the soup for a long time. This allows the flavors to meld together and become more complex. After adding the broth and lentils to the pot, bring the soup to a boil and then reduce the heat to low. Cover the pot and simmer the soup for at least two hours, or until the lamb is tender and the lentils are fully cooked. This long cooking time will make the soup rich and satisfying. Tip #8: Adjust the seasoning Before serving the soup, it is important to taste and adjust the seasoning as needed. Depending on the broth and spices used, the soup may need more salt or other flavorings. Add these seasonings gradually, tasting as you go, until the soup is perfectly seasoned. Remember that the flavors will continue to develop as the soup sits, so you may need to adjust the seasoning again before serving leftovers. In conclusion, Algerian lamb and lentil soup is a delicious and comforting dish that is perfect for a cool evening or a hearty meal. By following these valuable tips, you can make a soup that is rich, flavorful, and authentic. Whether you are a fan of lentil soup or you are new to this classic recipe, you are sure to enjoy this warm and satisfying soup.

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