Chorba Adess, Lentils Soup

Autumn has settled in almost everywhere except in my region, where the sun persists year-round. Autumn in Dubai is the time to enjoy gardens, the beach, picnics, and the outdoors. Still, I decided to make an Algerian lentil soup, full of oriental flavors and spices, and without meat.

This soup is simple to make but above all, delicious.

Ingredients:

-1 white chopped onion

-3 gloves of galic (mashed)

-2 peeled carrots roughly sliced into rounds,

-salt

-pepper

-2 bay leaves

-1/2 teaspoon of ground coriander

-1 teaspoon of paprika

-1/2 teaspoon of harissa or 1 small green chilli pepper

-1/2 teaspoon of ground ginger

-1/2 teaspoon of ras el hanout

-olive oil

-3 ripe peeled and mixed tomatoes

-300g of green lentils

-1 1/2 of warm water

-Bouquet of coriander

-Lemon

Method:

1. In a large pot, add 3 tablespoons of olive oil with the onion and garlic.
2. Stir and cook for 3 minutes.
3. Add the sliced carrots, stir, then add all the spices and the 2 bay leaves.
4. Stir everything together, adding 1/2 cup of hot water.
5. Add the mixed tomatoes and stir.
6. Pour the lentils (previously rinsed).
7. Cover with the remaining hot water and cook on medium heat for 45 minutes or until the lentils are tender and soft.
8. Serve by adding a few fresh coriander leaves on top and drizzle some lemon on the top.

Better with khobz eddar (bread) !

Bonne degustation !