Algerian Adess Traditional Lentil Soup Stew Family Recipes

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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

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.

ARGENTINE LENTIL STEW



Argentine Lentil Stew image

A unique combination of flavors makes this stew a favorite. Easy to prepare and kids love it.

Provided by Frank Mercer

Categories     Soups, Stews and Chili Recipes     Stews

Time 55m

Yield 4

Number Of Ingredients 13

1 cup dry lentils
1 quart water
1 cube vegetable bouillon
3 medium tomatoes, peeled and diced
1 large onion, diced
1 carrot, sliced
1 medium apple - peeled, cored and diced
½ cup frozen peas
1 large clove garlic
1 tablespoon olive oil
¼ cup barbeque sauce
½ teaspoon paprika
salt and pepper to taste

Steps:

  • Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
  • Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 46.3 g, Fat 4.3 g, Fiber 13.5 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 225.3 mg, Sugar 15.7 g

EASY LENTIL STEW



Easy Lentil Stew image

This is a yummy Lentil Stew made with mostly what is in your pantry. It is only four servings so you won't have tons left over. Simple but delicious!

Provided by Mimi in Maine

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 cup dry lentils
3 1/2 cups chicken broth (I use College Inn)
1 (14 1/2 ounce) can of peeled Italian tomatoes (cut up)
1 cup peeled chopped potato
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery (optional)
1 tablespoon dried parsley
1 tablespoon dried basil (crushed)
1 garlic clove (minced)
1 dash pepper

Steps:

  • Rinse and drain the dry lentils.
  • In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper.
  • Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 269.1, Fat 2.1, SaturatedFat 0.5, Sodium 677.8, Carbohydrate 44.3, Fiber 17.8, Sugar 6.2, Protein 19

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