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Algerian   -   Lentil Soup With Vegetables (Lentille Bil Khodra)   adapted from The Great Book of Couscous by Copeland Marks

Description
Ingredients
  • 1 Tablespoon Olive Oil
  • 1 Pound Beef -- cubed
  • 1 Small Onion -- finely chopped
  • 6 Cloves Garlic -- finely chopped
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Caraway -- ground
  • 1/4 Teaspoon Cayenne
  • 1/4 Teaspoon Turmeric
  • 1 Large Tomato -- finely chopped
  • 2 Large Carrot -- finely chopped
  • 1 Large Potato -- cubed
  • 4 Stalks Celery -- chopped
  • 4 Sprigs Parsley -- chopped
  • 3 Cups Water
  • 1 Pound Lentils
  • 2 Tablespoons Tomato Paste
Directions Heat oil in pan, add beef, onion and garlic. Saute for 5 minutes. Add salt, pepper, cumin, caraway, cayenne, and turmeric. Cook for 5 minutes. Add tomato, carrots, potato, celery, parsley and water. Bring to a boil and simmer for 15 minutes. Add lentils and tomato paste, simmer for 1 hour. Serve over rice or coucous or with bread.
Serves 8
Time to Make 0:00



Printer version   4 Votes - Yum: 4.25, Easiness: 4.5, Speed: 3, Overall: 3.91667 Rate this recipe

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