Lentil & vermicelli soup - shawrbat adas
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | more minutes. | |
Directions
I cup lentils, rinsed 8 cups water 2 teaspoons salt I teaspoon pepper I teaspoon ground cumin 1 Tablespoon olive oil 2 medium onions, chopped 4 cloves garlic, crushed 1 small hot pepper, finely chopped ½ cup finely chopped coriander leaves ⅓ cup vermicelli, broken into small pie(es Place lentils, water, salt, pepper, and cumin in a pot and bring to boil.
Cover and cook over medium heat for 25 minutes.
In the meantime, heat oil in frying pan; then saut6 onions, garlic, and hot pepper over medium heat for about 1 0 minutes. Add coriander and stir-fry for
Add frying pan contents and vermicelli to lentils and bring to a boil. Cover and simmer over low heat for about 30 minutes or until vermicelli and lentils are well- cooked.
The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.