Algerian Lamb And Lentil Soup Recipes

MEDITERRANEAN LAMB AND LENTIL STEW

Steps:

• Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
• Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
• Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

ALGERIAN LAMB AND LENTIL SOUP

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 AND MINT

Steps:

• Heat oil in heavy large pot over medium-high heat. Add lamb, celery, parsnips, onion, and garlic. Sauté until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice, and cumin. Bring soup to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 40 minutes.
• Transfer 2 cups soup to blender and puree until smooth; return to same pot. Mix in 1/4 cup mint. Thin soup with more broth if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with remaining 3/4 cup mint.

ALGERIAN ADESS - TRADITIONAL LENTIL SOUP / STEW - FAMILY RECIPE!

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.