Lablabi (Tunisian Lentil Soup) is a traditional Tunisian recipe for a classic soup of green lentils with carrots, celery and potatoes in a spiced stock with chopped veal shin. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Tunisian Lentil Soup (Lablabi).
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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
1 red onion, finely chopped
2 garlic cloves, finely chopped
350g veal shin, chopped (or substitute chicken)
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
175g green lentils
1.5l water
3 medium carrots, diced
2 celery sticks, chopped
2 potatoes, peeled and diced
salt and black pepper, to taste
half a bunch of coriander, chopped
lemon juice, to taste
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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