Tunisian Lentil Soup RecipeOrigin: Tunisia Period: Traditional |
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Lentils have been used in North Africa since the time of the Ancient Egyptians and every North African country has its own version of this particular dish. They are variable in their constituents and can be vegetarian (such as the Moroccan Lentil Soup or may contain meat (such as this dish). Ingredients:
2 tbsp olive oil 
Tunisian Lentil Soup Preparation:Method:Add the lentils to a pan of water. Bring to a boil and continue boiling for 10 minutes then drain the lentils and set aside. Add the oil to a pan and use to fry the onions, veal and garlic, stirring frequently, until the onions have softened (about 5 minutes). Add the spices and continue frying, stirring constantly, until they become fragrant (about 3 minutes) then add the lentils and water. Bring to a boil and skim any fat from the surface. Reduce to a simmer and partly cover the pot. Continue cooking for about an hour, or until the meat is tender. Add all the remaining vegetables, return to a simmer and continue cooking for a further 35 minutes. Adjust the seasoning then stir-in the coriander, add lemon juice to taste and serve ladled in warmed soup bowls. |
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