Algerian chicken and lentil soup

    1 hour 20 min

    There are many different recipes for the Algerian soup called Chorba. For a more copious meal that will also satisfy the meat lovers, I make this version with chicken.

    1 person made this

    Serves: 6 

    • For the soup
    • 2 tablespoons olive oil
    • 1 large onion, minced
    • 1 clove garlic, minced
    • 3 large carrots, peeled and sliced
    • 3 stalks celery, thinly sliced
    • ½ teaspoon paprika powder
    • ½ teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • salt and freshly ground pepper
    • 325g red lentils, sorted, rinsed and drained
    • 1 potato, peeled and cubed
    • 2 large courgettes, diced
    • 1 heaped teaspoon cornflour
    • 1 tablespoon flour
    • 225g passata
    • ½ teaspoon Harissa paste
    • ½ bunch fresh coriander, minced
    • For the chicken
    • 1 large knob butter
    • 6 chicken thighs (or 6 drumsticks), skinless
    • ½ teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • ½ teaspoon paprika powder

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Heat the olive oil in a large pot, making sure it doesn’t smoke. Add the onion and garlic and fry till translucent. Add the carrots, celery, paprika, turmeric, cumin, salt and pepper. Stir well then cover with water. Allow to simmer with the lid on over medium heat for about 15 minutes.
    2. Cook the lentils 10 minutes in a large pot of unsalted boiling water. Do not cover while cooking the lentils to avoids foaming and overflowing. When the lentils are cooked, drain them, rinse them, drain them again and set to one side.
    3. Add the potato and courgette and cover with water. Cook with the lid on until the veg are just tender, 20 to 25 minutes.
    4. Place the cornflour and flour in a bowl and add a ladle full of vegetable broth. Mix well and return to the pot. Add the passata and the Harissa and then add the lentils into the pot. Simmer till thickened, about 15 minutes.
    5. Meanwhile, melt the butter in a large frying pan and brown the chicken thighs on one side. Turn the thighs over and sprinkle the browned side with turmeric, cumin and paprika. Allow the chicken to cook thoroughly (the cooking time will depend on the size and thickness of the chicken pieces). When the chicken is no longer pink in the centre and the juices run clear. season with salt and pepper. Add the chicken to the soup. Add the minced coriander, season to taste and serve the soup hot with one piece of chicken per person.

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