Lentil and vermicelli soup - shawrbat adas
8 To 10
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils; rinsed |
| 8 | cups | Water |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Ground cumin |
| 1 | tablespoon | Olive oil |
| 2 | mediums | Onions; chopped |
| 4 | Cloves garlic; crushed | |
| 1 | small | Hot pepper; finely chopped |
| ½ | cup | Finely chopped coriander leaves |
| ⅓ | cup | Vermicelli; broken into small pieces |
Directions
From: Bulldogfla <Bulldogfla@...> 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 saut‚ onions, garlic, and hot pepper over medium heat for about 10 minutes. Add coriander and stir-fry for 3 more minutes. 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.
Total Calories Per Serving: 108 Fat: 2 grams Posted to recipelu-digest by Bulldogfla <Bulldogfla@...> on Mar 9, 1998