Best Algerian Lentil Soup Chorba Adas Recipes

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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 CHICKEN & CHICKPEA SOUP ( CHORBA / SHORBA)



Algerian Chicken & Chickpea Soup ( Chorba / Shorba) image

I love this soup! During Ramadan we have it at least twice a week as everyone likes it - even my little children! I think key to this being so delicious is the preserved lemon....it really adds so much to it. I also cook this in the pressure cooker: seal chicken add all ingredients except coriander / cilantro & lemon juice. Cook on medium/high for 45 minutes. Add remaining ingredients & simmer with lid off for 1 min. Re-season & serve. This soup freezes really well, bag into portions & freeze. De-frost, re-heat, add a little more cilantro, lemon juice & ras el hanout & it's as good as before!

Provided by Um Safia

Categories     < 4 Hours

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

1 -2 tablespoon olive oil
3 -4 chicken drumsticks
1 large onion, finely chopped
2 -3 garlic cloves, minced
4 teaspoons ras el hanout spice mix
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
3/4 teaspoon sweet paprika
1 liter chicken stock
1 liter water
500 g canned chick-peas
400 g chopped canned tomatoes
1/4 preserved lemon, very finely chopped
1/4 cup fresh cilantro, chopped
1/2 lemon, juice of

Steps:

  • Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
  • Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
  • Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes.
  • If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
  • If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.

SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)



Shorbat Adas(Middle Eastern Lentil Soup) image

This healthy soup is enjoyed throughout the middle east, and although simple in preparation and ingredients, is a very flavorful soup. Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon on the side. *I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time.* You may add veggies such as diced carrots, celery e.t.c, but this is how it is enjoyed traditionally in the Palestinian/Jordanian areas.

Provided by chef FIFI

Categories     Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

8 cups water
1 1/2 cups small red lentils
3 Maggi chicken cubes
1/2 cup finely diced onion
1 garlic clove (grated)
1 1/2 teaspoons fresh parsley
3/4 teaspoon cumin
1/2-1 teaspoon turmeric

Steps:

  • Wash and drain lentils.
  • In a large pot, combine all ingredients.
  • Bring to a boil, then let simmer on medium/low for about 35 minutes.
  • Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
  • Serve in with lemon wedges, on side.
  • Enjoy!

Nutrition Facts : Calories 173.4, Fat 1.1, SaturatedFat 0.2, Sodium 14.1, Carbohydrate 30.1, Fiber 5.5, Sugar 0.6, Protein 12.2

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

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Algerian lentil soup, also known as Chorba Adas, is a traditional and popular soup in Algeria. It's a simple yet flavorful soup that is made with lentils, vegetables, and spices. This soup is a staple in Algerian cuisine, and it's usually served as a starter or main course. In this article, we will discuss the ingredients and the preparation of this delicious soup in detail.

Ingredients

The main ingredients of Algerian lentil soup are lentils, vegetables, and spices. Here's a list of the ingredients:
Lentils:
The main base of the soup is lentils. The lentils used in this recipe are usually red or brown lentils. These types of lentils cook faster compared to other lentils, and they give a nice texture to the soup.
Vegetables:
The vegetables used in this recipe are usually onions, tomatoes, and carrots. These vegetables add a rich flavor to the soup and also provide essential nutrients to the body.
Spices:
The spices used in Algerian lentil soup are usually paprika, cumin, turmeric, and garlic. These spices add a nice flavor and aroma to the soup and also have numerous health benefits.

Preparation

Now let's discuss the preparation of Algerian lentil soup in detail.
Step 1:
First, rinse the lentils under cold water and soak them for 1-2 hours. Soaking the lentils will help them cook faster and also make them easier to digest.
Step 2:
In a pot, sauté the onions until they turn golden brown. Next, add the chopped tomatoes and cook for a few minutes.
Step 3:
Add the chopped carrots and sauté for a few more minutes.
Step 4:
Add the soaked lentils to the pot and stir well. Next, add water or vegetable broth to the pot and bring it to a boil.
Step 5:
Add the spices to the pot and stir well. Lower the heat and let the soup simmer for 30-40 minutes until the lentils are soft and cooked.
Step 6:
Once the soup is ready, turn off the heat and let it cool down for a few minutes. Next, use a hand blender or a regular blender to puree the soup until it's smooth and creamy.
Step 7:
Finally, garnish the soup with fresh herbs like parsley or cilantro and serve hot.

Conclusion

Algerian lentil soup, or Chorba Adas, is a delicious and healthy soup that is easy to prepare. It's a perfect soup for a cold winter day and can be served as a starter or main course. This soup is also suitable for vegans and vegetarians as it's made with plant-based ingredients. Give this soup a try, and you won't be disappointed!
Algerian lentil soup, also known as Chorba Adas, is a delicious and healthy soup that is perfect for cold winter nights or any time you need a comforting and nutritious meal. It is a flavorful soup made with lentils, vegetables, herbs, and spices, and it is perfect for vegetarians and meat-eaters alike. Whether you are a beginner cook or an experienced chef, this soup is easy to make and always a crowd-pleaser. Here are valuable tips for making the perfect Algerian lentil soup chorba adas recipe. 1. Start with the right ingredients: When making Algerian lentil soup, it's important to start with fresh, high-quality ingredients. Use fresh vegetables, such as onions, garlic, carrots, and celery. Fresh herbs, such as parsley and cilantro, add a lot of flavor to the soup, as do the spices. Use high-quality lentils, and make sure they are cleaned and rinsed before using them in the soup. 2. Use the right cooking techniques: Cooking the soup slowly and over low heat is crucial to developing the flavors and achieving the perfect texture. Make sure to sauté the vegetables until they are soft before adding the lentils and liquid. This helps to release their flavors and bring out the sweetness of the vegetables. Simmering the soup for at least an hour or until the lentils are cooked to your desired consistency is important to ensure that the flavors are fully developed. 3. Make adjustments to seasoning: When making Algerian lentil soup, you can adjust the seasoning and spices to suit your personal preferences. If you like your soup spicy, you can add more cayenne pepper or chili flakes. If you prefer a milder flavor, you can reduce the amount of spices or omit them altogether. Taste the soup as you go, and adjust the seasoning to your liking. 4. Add lemons for a tangy twist: One way to give your Algerian lentil soup a unique and delicious flavor is to add fresh lemon juice. Squeeze half of a lemon into the soup just before serving, and stir well. The tangy flavor of the lemon adds a refreshing twist to the rich, hearty soup, and it's a great way to brighten up the flavors. 5. Finish with fresh herbs: Finishing the soup with fresh herbs, such as chopped parsley or cilantro, is a great way to add brightness and freshness to the dish. Simply sprinkle the herbs over the top of the soup just before serving, and stir them in. The herbs will add a burst of flavor and color to the soup, and they are a great way to add a healthy dose of nutrients. Conclusion: Algerian lentil soup is a delicious and healthy soup that is perfect for winter nights or whenever you need a comforting and nutritious meal. By starting with fresh, high-quality ingredients, using the right cooking techniques, and making adjustments to the seasoning, you can create a flavorful and satisfying soup that everyone will love. Adding fresh lemon juice and herbs at the end of cooking are great ways to add a unique twist to the soup and take it to the next level. Try these valuable tips when making your next batch of Algerian lentil soup, and enjoy!

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