* Exported from MasterCook *
Aleppo Lentil Soup - Syrian Shawrbat 'Adas Halabiya
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 cup split red lentils -- washed
6 cups water
1/4 cup flour
4 tablespoons lemon juice
salt -- to taste
2 tablespoons olive oil
4 cloves garlic -- crushed
1/4 cup finely chopped fresh cilantro
1 teaspoon cumin
1 pinch cayenne
Place lentils in a saucepan with 5 cups of the water. Bring to boil; then
lower heat and simmer for approximately 10 minutes.
In the meantime, mix flour with remaining water to make smooth paste. Stir
into lentils; then add lemon juice and salt. Continue stirring over high
heat until soup mixture returns to a boil; add more water if necessary.
Lower the heat; then cover and cook for 15 minutes or until the lentils
are tender, stirring once in while and adding more water if needed.
While mixture is cooking, heat the oil in a frying pan. Add garlic and
cilantro and saute until garlic turns golden brown, about 3 minutes. Stir
contents of frying pan into soups. Simmer for few minutes; then add cumin
and cayenne. Stir and serve hot.
Makes 6 to 8 servings.
Cuisine:
"MidEastern"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
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Per Serving (excluding unknown items): 149 Calories; 4g Fat (24.8%
calories from fat); 8g Protein; 21g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium. Exchanges: 1 1/2 Grain(Starch)
0 Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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