Algerian Lentil Soup (Chorba Adas) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft.
3. Squeeze on the lemon and add the chopped Corriander.
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