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Algeria : Chorba 'dess

More by user: fwitcher
Created: 12th Jun 2009
Modified: 12th Jun 2009
Soups, Snacks and Appetizers
The Africa News Cookbook
1 hour
  • 1/4 lb. stew veal or veal bones
  • 1 large onion, chopped
  • 2 tsp. ground coriander
  • 2 tblsp. olive oil
  • 1 cup dried lentils
  • 1 large potato
  • 1 large carrot
  • salt and pepper to taste

Stir the meat, onions and coriander in moderately hot oil in a large soup pot.  Meanwhhile, pour boiling water over the lentils and let them swell for several minutes.

When meat and onions are thoroughly brown, drain the lentils and add them to the pot along with about 4 cups of fresh water.  Reduce heat to simmer and toss in the vegetables.  Cook until vegetables are tender--about an hour--adding salt and pepper near the end.  You may also want to add more corriander.

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