Shawrbat 'adas Maa Banadoura (Lentil and Tomato Soup) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I found this at a vegetarian Middle eastern recipe site & it was different enough to submit for my own NA*ME cookbook. Ingredients:
1 cup lentils, rinsed |
7 cups water |
1 tablespoon olive oil |
2 medium onions, chopped |
4 garlic cloves, crushed |
2 cups stewed tomatoes |
2 teaspoons salt |
1 teaspoon cumin |
1 teaspoon ground coriander |
1/2 teaspoon pepper |
1/8 teaspoon cayenne |
1/4 cup white rice, uncooked |
1/4 cup lemon juice |
Directions:
1. Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
2. In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
3. Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.
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