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Lentil And Vermicelli Soup (Shawrbat `adas Ma

middle east, soups, vegetables

1 cup lentils, rinsed
8 cup water
2 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1 tablespoon olive oil
2 medium onions; chopped
4 centiliter garlic; crushed
1 small hot pepper; finely chopped
1/2 cup coriander leaves; finely chopped
1/3 cup vermicelli, broken into small piece; s

Place lentils, water, salt, pepper and cumin in a pot and bring to a boil. Cover and cook over medium heat for 25 minutes. In the meantime, heat oil in frying pan; then saute 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 source: Vegetarian Journal from Pooh's Recipe dbase (lisa_pooh@delphi.com) From: Lisa_pooh

Yield: 10 servings

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