Lentil & Vermicelli Soup - Shawrbat Adas 1 Recipe
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Lentil & Vermicelli Soup - Shawrbat Adas 1
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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
1/2 cup finely chopped coriander leaves 1/3 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
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.
The fresh coriander and cooked vermicelli add an interesting touch to
this version of lentil soup. Total Calories Per Serving.- 108 Fat.- 2
grams Submitted By ARLENE SCHIFFMAN On |
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