Lentil and vermicelli soup - shawrbat adas

Yield: 8 To 10

Measure 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 \N Cloves garlic; crushed
1 small Hot pepper; finely chopped
½ cup Finely chopped coriander leaves
⅓ cup Vermicelli; broken into small pieces

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

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