Algerian Chorba with Lentils and Spinach
This Algerian chorba with lentils and spinach is real comfort for cool evenings. Algerian cuisine is full of hearty dishes like this, often prepared with spices that warm the heart. You might wonder which spices are typical? Cumin, paprika, and turmeric are essential, along with fresh cilantro that delicately perfumes the soups. This recipe is authentic and simple, perfect for discovering the flavors of Algeria. So treat yourself to this nutritious and aromatic soup, ideal for a family dinner.
Ingredients
- green lentils200 g
- fresh spinach300 g
- onion1 large
- garlic cloves3
- fresh cilantro1 bunch
- fresh parsley1 bunch
- fresh tomatoes3
- tomato paste1 tbsp
- ground cumin1 tsp
- sweet paprika1 tsp
- turmeric1/2 tsp
- saltto taste
- black pepperto taste
- olive oil3 tbsp
- water1.5 L
Instructions
- 1
In a large pot, heat the olive oil and sauté the finely chopped onion with crushed garlic for 3 minutes.
- 2
Add the grated tomatoes, tomato paste, cumin, paprika, and turmeric. Mix well and cook for 5 minutes.
- 3
Pour in the rinsed lentils and water. Bring to a boil, then reduce the heat and simmer covered for 20 minutes.
- 4
Add the washed and roughly chopped spinach, along with the chopped parsley and cilantro. Continue cooking for 10 minutes.
- 5
Serve hot, accompanied by homemade bread and a squeeze of lemon if desired.
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