Chorba aadess (Algerian lentil soup)


    I love making this traditional, nourishing Algerian lentil and tomato soup on a cold day. Tastes even better the next day!

    1 person made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 3 carrots, peeled and diced
    • 1 clove of garlic, minced
    • ½ teaspoon black pepper
    • 1 teaspoon paprika
    • ½ teaspoon cumin
    • salt to taste
    • 4 celery stalks, thinly sliced
    • 500g lentils, washed and drained
    • 2 courgettes, peeled and diced
    • 1 potato, peeled and diced
    • 250ml tomato passata
    • 1½ litres water
    • a few sprigs of fresh parsley, chopped

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Heat oil in a soup pot over medium heat; add onion, carrots, garlic, spices, salt and celery.
    2. Sauté for a few minutes. Stir in the lentils, courgettes and potato. Add tomato passata and water.
    3. Cook for 35 minutes stirring occasionally. Sprinkle parsley on top; serve hot.

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