Algerian Adess Traditional Lentil Soup Stew Family Recipe
Warm your soul with this hearty Algerian Adess Traditional Lentil Soup Stew—a cherished family recipe bursting with earthy flavors and vibrant aromatics. This comforting one-pot dish combines tender brown lentils, a medley of garden-fresh vegetables, and fragrant spices like cumin and paprika, all simmered together in a rich, tomato-infused broth. Infused with fresh cilantro and parsley, this lentil stew is a nourishing blend of simplicity and tradition, perfect for chilly evenings or as a nutritious meal any time of year. Ready in just over an hour, it's a satisfying and wholesome recipe that's as easy to make as it is delicious. Serve it steaming hot with crusty bread or Algerian flatbread for an authentic taste of Algeria right at home!
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Recipe Information
Ingredients
- 250 grams brown lentils
- 3 tablespoons olive oil
- 1 large onion
- 3 pieces garlic cloves
- 2 tablespoons tomato paste
- 2 medium carrots
- 1 large potato
- 2 pieces celery stalks
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt
- 1 piece bay leaf
- 1.5 liters water
- 0.5 bunch fresh cilantro
- 0.5 bunch fresh parsley
Instructions
Rinse the lentils thoroughly under cold water and set them aside.
Peel and finely chop the onion and garlic cloves. Peel the carrots and potato, then dice them into small cubes. Slice the celery stalks.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
Add the garlic, cumin, paprika, and black pepper. Stir for about 30 seconds to release the spices' aroma.
Stir in the tomato paste and cook for another 1-2 minutes.
Add the diced carrots, potato, and celery to the pot. Mix well so the vegetables are coated in the spice mixture.
Add the rinsed lentils, water, bay leaf, salt, and fresh parsley and cilantro (reserve a little of the herbs for garnish). Stir everything together.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45-60 minutes, stirring occasionally to prevent sticking.
Check the consistency: if the stew is too thick, add a bit more water. If it's too thin, simmer uncovered for a few more minutes.
Taste the stew and adjust the seasoning with more salt or pepper, if needed.
Remove the bay leaf, and ladle the lentil soup stew into bowls. Garnish with the reserved fresh cilantro and parsley.
Serve hot with crusty bread or Algerian flatbread.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 31.7 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3859 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
