Algerian lentil soup is a hearty, tomato-based soup seasoned with cumin, paprika and fresh herbs, usually served hot with bread and a squeeze of lemon. Recipes vary from household to household; this meat-free version uses green or brown lentils, vegetables and broth for a warming, filling bowl without complicated techniques.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, about 1 cup diced (150 g)
- 2 celery ribs, about 1 cup diced (100 g)
- 1 medium carrot, about ¾ cup diced (100 g)
- 3 garlic cloves, minced (9 g)
- 1 tablespoon (16 g) tomato paste
- 1 can crushed tomatoes, 14.5 ounces (410 g)
- 1½ cups (290 g) dried green or brown lentils, rinsed and picked over
- 6 cups (1.4 L) low-sodium vegetable broth or chicken broth
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) sweet paprika
- ½ teaspoon (1 g) ground coriander
- ¼ teaspoon (0.5 g) ground turmeric, optional
- 1 bay leaf
- ¾ teaspoon (4 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 2 tablespoons (30 ml) fresh lemon juice, or more to taste
- ¼ cup (10 g) chopped fresh cilantro, plus a little more for serving
- ⅛ teaspoon (0.3 g) cayenne pepper, optional
Instructions
- Prepare the lentils and vegetables. Rinse the lentils in a fine-mesh strainer, removing any small stones or shriveled lentils. Dice the onion, celery and carrot into small, fairly even pieces so they soften at a similar pace. Mince the garlic. Keep the lentils aside while you begin the soup; they do not need soaking.
- Soften the vegetables. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, celery and carrot. Cook for 9 minutes, stirring every so often, until the onion looks translucent and the vegetables have begun to soften. If the bottom of the pot starts to brown before the vegetables are tender, lower the heat slightly and stir in a tablespoon of broth.
- Bloom the aromatics. Add the garlic, cumin, paprika, coriander, turmeric if using, black pepper and cayenne if using. Stir for 1 minute, just until fragrant. Avoid letting the garlic or ground spices scorch, since burnt garlic can make the whole pot taste bitter.
- Add the tomato and lentils. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, rinsed lentils, broth, bay leaf and salt. Scrape the bottom of the pot with a wooden spoon to loosen any flavorful browned bits, then stir so the lentils are distributed through the liquid.
- Simmer until tender. Bring the soup just to a boil, then immediately reduce the heat to maintain a gentle simmer. Partially cover the pot, leaving a small opening for steam to escape, and cook for 40 minutes. Stir occasionally, especially near the bottom of the pot. The lentils should be tender but still hold their shape. If they remain firm, simmer for another 5 to 10 minutes and check again; older lentils can take longer.
- Finish and season. Remove and discard the bay leaf. Stir in the lemon juice and chopped cilantro, then taste the broth. Add more salt, pepper or lemon as needed. For a looser soup, stir in hot water or broth a little at a time; for a thicker soup, simmer uncovered for a few minutes. Let the soup sit off the heat for 2 minutes before ladling it into bowls.
Tips
- Choose lentils that keep their shape. Green or brown lentils are a reliable choice for a soup with distinct, tender lentils. Red or yellow split lentils can be substituted, but they soften quickly and often break down into a thicker, smoother soup; begin checking them after about 20 minutes rather than using the full simmer time.
- Season according to your broth. Broths vary widely in saltiness, so this recipe starts with a moderate amount of salt. If using regular-sodium broth, begin with less, then taste after the lentils are tender. The lemon should brighten the soup, not make it sharply sour.
- Keep the simmer gentle. A rolling boil can make lentils split and may cause the vegetables to lose their texture before the broth develops its flavor. If the soup is bubbling vigorously, lower the heat. Stir now and then, but avoid constant stirring, which can break up tender lentils.
- Adjust the texture to your preference. For a thicker, creamier bowl, mash a ladleful of lentils against the side of the pot or briefly blend one or two cups, then stir them back in. For a completely smooth soup, blend carefully in batches; hot liquid expands in a blender, so do not fill it to the top. Adding a little broth or water is the simplest way to thin leftovers.
Serving Suggestions
Serve the soup hot in deep bowls, with extra cilantro and lemon wedges so everyone can adjust the freshness and acidity to taste. Algerian meals and family versions differ, but bread is a natural companion: offer crusty bread, flatbread or warm baguette for dipping and for scooping up the lentils. A simple side salad of cucumber, tomato and greens adds a crisp contrast to the soft vegetables in the soup.
For a more substantial meal, put olives, sliced raw onion or a small dish of harissa on the table. Harissa is a North African chile paste; it is a useful condiment if you want more heat, though its strength and saltiness vary by brand or recipe. Start with a small amount in your bowl rather than stirring a lot into the pot. If serving a group, keep the soup vegetarian with vegetable broth and offer any additional toppings separately.
Variations
Add vermicelli: Some versions of Algerian lentil soup include pasta. Break ½ cup (45 g) fine vermicelli into short pieces and add it during the final 5 to 7 minutes of simmering, following the package timing. The pasta absorbs liquid, so have extra hot broth or water ready. If you expect leftovers, cook the vermicelli separately and add it to individual bowls; this helps it stay pleasantly firm rather than swelling in the stored soup.
Use a different herb: Cilantro gives the soup a fresh, citrusy finish. If you do not enjoy it or cannot find it, use 2 tablespoons (6 g) chopped flat-leaf parsley instead. Parsley tastes milder and less citrusy, so keep the lemon juice and adjust it to taste. A little chopped mint can also be added alongside parsley, but use it sparingly so it does not overpower the cumin.
Make it spicier or milder: Leave out the cayenne for a gentle soup, or serve harissa at the table for adjustable heat. A pinch of chili flakes also works, but it brings a more direct chili flavor than harissa. For a less pronounced cumin flavor, use ¾ teaspoon instead of a full teaspoon; the soup will still be warmly spiced, just a little less earthy.
Change the vegetables: You can replace the carrot with 1 cup (120 g) diced potato, added with the lentils, or use an extra celery rib in place of the carrot. Potato makes the soup more filling and softens into the broth, while extra celery gives it a fresher, more savory flavor. Keep the pieces small so they cook through during the lentil simmer.
Storage and Reheating
Cool the soup and refrigerate it within 2 hours of cooking, storing it in a covered container. It keeps for 3 to 4 days in the refrigerator. The lentils absorb broth as they sit, so the soup will usually be thicker the next day; loosen each portion with a splash of water or broth when reheating. Store vermicelli separately if you added it, for the best texture.
Reheat a portion in a saucepan over medium-low heat, stirring occasionally, until steaming throughout. You can also use a microwave-safe bowl, covering it loosely and stirring halfway through. Reheated leftovers should reach 165°F (74°C). For longer storage, freeze the soup in airtight, portion-sized containers for up to 3 months for best quality. Leave a little room at the top because liquid expands as it freezes, and thaw frozen portions overnight in the refrigerator before reheating.
Frequently Asked Questions
Do I need to soak lentils before making this soup?
No. Green and brown lentils cook directly in the soup, so rinsing and picking them over is enough. Soaking is unnecessary and would change the cooking time and the amount of broth needed. If you have particularly old lentils, they may simply need a few extra minutes of simmering.
Can I make Algerian lentil soup with red lentils?
Yes, but expect a different texture. Red lentils cook faster and tend to soften or dissolve, producing a thicker, more unified soup rather than one with separate lentils. Start checking them after about 20 minutes of simmering, and add extra broth if they make the soup thicker than you like.
Why are my lentils still firm after 40 minutes?
Lentils can take longer when they are older, and simmering at very low heat can also slow cooking. Continue simmering and check every 5 minutes until they are tender. Acidic ingredients such as tomatoes can sometimes slow softening, so use lentils that are in good condition and give them the additional time they need rather than raising the heat to a hard boil.
Can I make the soup ahead?
Yes. It can be cooked up to 3 or 4 days ahead and refrigerated, and its flavors have time to mingle as it rests. The lentils will absorb some broth, so add a little water or broth while reheating. If adding vermicelli, cook and store it separately, then combine it with the soup just before serving.
What can I use instead of cilantro?
Chopped flat-leaf parsley is the easiest substitute. It gives a fresh finish but is milder and less citrusy than cilantro, so taste the soup and add lemon as needed. You can also leave out the herbs and serve lemon wedges at the table; the soup will still have its flavor from the cumin, paprika, tomato and vegetables.
How can I tell when the soup is done?
Taste a few lentils from different parts of the pot. They should be fully tender when bitten, without a dry or chalky center, while most still hold their shape. If the broth is ready but the lentils are not, keep the pot at a gentle simmer and check again after a few minutes.
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