Adess bel dersa

Name: Adess bel dersa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Algérie
Ingredients: 300 g dry brown lentils; 350 g crushed tomatoes; 150 g peeled onion; 200 g peeled carrots; 12 g peeled garlic; 25 g olive oil; 3 g ground cumin; 3 g sweet paprika; 4 g salt; 1200 ml water; 10 g fresh cilantro

Adess bel dersa combines lentils with a base of garlic and spices. The desired consistency is that of a thick stew, rather than a purée.

Ingredients

300 g dry brown lentils
350 g crushed tomatoes
150 g peeled onion
200 g peeled carrots
12 g peeled garlic
25 g olive oil
3 g ground cumin
3 g sweet paprika
4 g salt
1200 ml water
10 g fresh cilantro

Preparation

Rinse the lentils and check for small stones. Cut the carrots into small dice.

Sauté onion and carrots in oil for 5 minutes. Add crushed garlic, cumin, and paprika; stir for 1 minute.

Pour in the tomatoes, lentils, and water. Bring to a simmer, then cook gently for 25 to 35 minutes, depending on the lentils.

Salt at the end of cooking and check that the grains are tender without being completely broken down. Add hot water if the mixture thickens too much.

Crush a few lentils against the side of the pot to thicken the sauce. Finish with cilantro and serve hot.