Algerian Lamb and Lentil Soup
Immerse yourself in the rich and aromatic world of North African cuisine with this Algerian Lamb and Lentil Soup. This hearty and soul-warming dish combines tender, slow-simmered lamb shoulder with protein-packed green lentils and a medley of fresh vegetables like carrots, celery, and onion. Infused with the deep, savory flavors of cumin, coriander, turmeric, and paprika, and elevated by a hint of cinnamon and a spicy touch of harissa paste, this soup is a vibrant celebration of Algerian flavors. Tomato paste and diced tomatoes lend a velvety texture, while fresh cilantro, parsley, and a squeeze of lemon beautifully brighten every serving. Perfect for cozy evenings or entertaining guests, this one-pot recipe is as nutritious as it is flavorful, offering a delightful blend of spices and textures that will transport your taste buds. Ready in just under two hours, this comforting soup is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 500 g lamb shoulder
- 200 g green lentils
- 2 tbsp olive oil
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 2 tbsp tomato paste
- 400 g canned diced tomatoes
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 cinnamon stick
- 1 tbsp harissa paste
- 1.5 liters water or lamb stock
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro
- 2 tbsp fresh parsley
- 4 lemon wedges
Instructions
Cut the lamb shoulder into bite-sized pieces and trim away excess fat.
Rinse the lentils thoroughly under cold water and set them aside.
Chop the onion, carrots, and celery into small dice. Mince the garlic cloves.
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the lamb pieces to the pot and brown them on all sides for about 5-7 minutes. Remove the lamb and set aside.
In the same pot, sauté the chopped onion until translucent, about 5 minutes.
Add the diced carrots, celery, and garlic to the pot and cook for another 3-4 minutes, stirring frequently.
Stir in the tomato paste, diced tomatoes, cumin, coriander, turmeric, paprika, and cinnamon stick. Cook for 2 minutes to release the spices' aroma.
Return the lamb to the pot and add the water or lamb stock. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let simmer for 45 minutes.
After 45 minutes, add the rinsed lentils, harissa paste, salt, and black pepper to the pot. Stir well.
Continue to simmer the soup for an additional 35-40 minutes, or until the lentils are tender and the lamb is cooked through.
Remove the cinnamon stick from the pot and discard.
Taste and adjust seasoning with more salt or harissa if desired.
Stir in the chopped fresh cilantro and parsley just before serving.
Serve the soup hot, garnished with additional herbs and accompanied by lemon wedges for squeezing.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 829 mg | 18% | |
*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.
