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Adghess (lentil soup): recipe illustration
Soups

Adghess (lentil soup)

Adghess is a thick soup of red or green lentils, flavoured with garlic, cumin and olive oil. It is a comforting family dish, often served with fresh bread, especially at the breaking of the fast.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

371 kcal per serving

Protein
20.7 g
Carbohydrates
37.7 g
of which sugars
3.5 g
Fat
12.3 g
of which saturated fat
2 g
Fiber
11.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the lentils under clear water until the water runs almost clear.
  2. Sauté the chopped onion in the olive oil for five minutes, then add the crushed garlic and the tomato paste.
  3. Add the lentils, cumin, paprika and chilli, then pour in 1.5 litres of hot water.
  4. Bring to the boil, skim if needed, then simmer gently for about 30 minutes, until the lentils fall apart.
  5. If using semolina, sprinkle it in a thin stream while stirring to thicken the soup, and cook five minutes more.
  6. Off the heat, beat the egg with the lemon juice and gently stir it into the soup to bind it.
  7. Adjust the seasoning, sprinkle with coriander if you have it, and serve piping hot with bread.

Variations and tips

Creamier version. Blend part of the soup with a hand blender for a smoother, velvety texture.

Vegetable version. Add a diced carrot and potato with the lentils for a more filling dish.

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Original Ecomely recipe.