‘Adass ~ Algerian Lentils

‘Adass is a delicious, warming and very hearty Algerian lentil stew perfect for the winter months. It is tasty yet has surprisingly few ingredients and is simple to prepare. Typically eaten with French baguette.

Ingredients:

• 1 finely chopped onion
• 4 medium carrots, halved and chopped
• 1 stick of celery, chopped
• 1 turnip chopped into smallish chunks
• 1 potato cut into 1 inch chunks
• 2 1/2 cups green lentils
• 1 tablespoon tomato concentrate past
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 litres water
• 2 tablespoons oil

Place all ingredients into a pressure cooker, bring to the boil and then reduce the heat to medium or a little less than medium, screw on the lid and pressurise. Cook for 1 1/2 – 2 hours but check water level regularly. Take care when stirring not to break up the vegetables.

 

The lentils are ready when they are soft but not disintegrating. There should be some liquid remaining, giving the consistency of a very thick soup. Eat with bread and a little harissa if liked.

If you have leftovers, you’ll find that some of the liquid will be absorbed overnight so be careful not to make the stew too dry.