* Exported from MasterCook *
Syrian and Lebanese Red Lentil Soup with Rice - Shawrbat 'Adas Ahmar ma'Riz
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
3/4 cup red lentils -- rinsed and drained
salt -- to taste
1 teaspoon pepper
1 teaspoon paprika
8 cups water
4 tablespoons butter
1 1/2 cups chopped onions
4 cloves garlic -- crushed
1/2 cup finely chopped fresh cilantro
1/4 cup rice -- rinsed
Place lentils, salt, pepper, paprika, and water in a saucepan and cook
over medium heat for about 30 minutes or until lentils are tender, but
still intact and slightly firm.
In the meantime, melt butter in a frying pan; then add onions and garlic.
Saute until onions begin to turn brown. Stir in cilantro and saute another
3 minutes then add the contents of the frying pan and the rice to lentils
and stir. Bring to boil, then reduce the heat to low. Simmer until rice is
tender but still intact and slightly firm. Serve piping hot.
Serves 8.
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): 148 Calories; 6g Fat (35.8%
calories from fat); 6g Protein; 18g Carbohydrate; 6g Dietary Fiber; 16mg
Cholesterol; 70mg Sodium. Exchanges: 1 Grain(Starch)
Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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