Algerian Lentil Soup
Ingredients
- 4 Large Tomatoes
- 3 L Water
- 1 cup Green Lentil
- 1 Medium Potato
- 1 Large Carrot
- 1 Celery Stick
- 1 Large Onion
- 5-6 Garlic Cloves
- 1 tbsp Tomato Puree
- 1 tbsp Olive Oil
- 1.5 tsp Cumin
- 0.5 tsp Ground Ginger
- 1 tsp Smoked Paprika
- Fresh Coriander
- Salt
Instructions
- Pour water and lentils into a large pot and boil on medium heat for 20-30min or until the lentil gets soft and the first layer of skin separates.
- Meanwhile, slice tomatoes in half and grind the flesh on large hols of a vegetable grater, leaving the skins behind. Set aside.
- Chop carrot, potato, and celery into bite-size pieces. Next chop onion in a fine cube.
- Add oil, grated tomato, all of the chopped vegetables, and spices (cumin, paprika, ginger) into a pot. Follow with chopped garlic cloves and tomato puree. Stir all the ingredients well together and simmer on medium heat for 30-40min until the potato is cooked and the soup gets thick.
- Season with salt to taste and serve with freshly chopped coriander sprinkled on top. Great with a side of crunchy bread for dipping.