Search for anything:

Lentil And Tomato Soup (Shawrbat `adas Maa Ba

middle east, soups, vegetables

1 cup lentils; rinsed
7 cup water
1 tablespoon olive oil
2 medium onions; chopped
4 centiliter garlic; crushed
2 cup stewed tomatoes
2 teaspoon salt
1 teaspoon cumin
1 teaspoon ground coriander seeds
1/2 teaspoon pepper
1/8 teaspoon cayenne
1/4 cup white rice, uncooked
1/4 cup lemon juice

Place lentils and water in a saucepan and bring to a boil. Cover and cook over medium heat for 25 minutes. In the meanwhile, in a frying pan, heat oil and saute onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and saute another 5 minutes. Stir the frying pan contents into the lentils and bring to a oil. Cover and cook over low heat for 20 minutes or until rice and lentils are well cooked. Stir in lemon juice and serve hot. total calories per serving: 115 fat: 2 grams source: Vegetarian Journal, Sept/Oct 1995 from Pooh's Recipe dbase (lisa_pooh@delphi.com) From: Lisa_pooh

Yield: 10 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU