Best 3 Algerian Lentil Soup Chorba Adas Recipes
Indulge in Algerian culture and tantalize your taste buds with Chorba Adas, a traditional lentil soup that exudes flavors of Algerian cuisine. Originating from the North African country of Algeria, Chorba Adas is a hearty soup, lovingly prepared with lentils, vegetables, and a rich meat broth that warms the soul. This iconic dish, often served during special occasions or as a comforting meal during chilly evenings, embodies the essence of Algerian home cooking. Discover the culinary secrets of Chorba Adas and embark on a delicious journey through this beloved Algerian recipe.
In this comprehensive guide, we present you with three unique variations of Chorba Adas: a classic recipe showcasing the harmonious blend of lentils, vegetables, and succulent lamb meat; a vegetarian delight brimming with the goodness of lentils, vegetables, and aromatic herbs; and a slow cooker version that allows you to savor the flavors of Chorba Adas with minimal effort. Each recipe is carefully crafted to capture the authentic Algerian experience, bringing the vibrant flavors of North Africa to your kitchen. Get ready to immerse yourself in the culinary heritage of Algeria and treat your palate to the delectable delights of Chorba Adas.
SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)
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
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
ALGERIAN LENTIL SOUP (CHORBA ADAS)
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
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)
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
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.
Tips:
- Use high-quality lentils. Look for lentils that are whole, plump, and free of blemishes.
- Rinse the lentils thoroughly before cooking. This will help to remove any dirt or debris.
- Soak the lentils for at least 30 minutes before cooking. This will help to reduce the cooking time and make the lentils more digestible.
- Use a variety of vegetables in your soup. This will add flavor and nutrition. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
- Season the soup to taste. Use salt, pepper, cumin, and other spices to create a flavorful broth.
- Serve the soup with a side of bread or rice. This will help to soak up the delicious broth.
Conclusion:
Algerian lentil soup, also known as Chorba Adas, is a hearty and flavorful dish that is perfect for a cold winter day. It is made with lentils, vegetables, and spices, and is typically served with a side of bread or rice. This soup is a good source of protein, fiber, and vitamins, and is a healthy and delicious way to warm up on a cold day.
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