* Exported from MasterCook *
Marrakesh Rice and Lentil Soup - Moroccan Hareera Marrakashee
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
3/4 cup lentil -- washed and so in 7 cups water
2 tablespoons olive oil
1/2 cup finely chopped fresh cilantro leaves
1 teaspoon paprika
1/2 cup rice -- rinsed
salt and freshly ground pepper to taste
1 teaspoon cumin
1/4 teaspoon chili powder
2 tablespoons flour -- dissolved in 1/2 cup water
1/4 cup lemon juice
4 tablespoons butter
Place lentils with their water, olive oil, cilantro, and paprika in a
saucepan and bring to boil. Cover and cook over medium heat for 25
minutes; then add remaining ingredients except flour, lemon juice, and
butter. Cook for another 20 minutes or until rice grains are tender but
still whole.
Remove from heat; slowly stir in the flour paste, lemon juice, and butter.
Return to heat and bring to a boil; then serve immediately.
Serves 8.
Cuisine:
"Moroccan"
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): 195 Calories; 9g Fat (43.0%
calories from fat); 6g Protein; 22g Carbohydrate; 6g Dietary Fiber; 16mg
Cholesterol; 63mg Sodium. Exchanges: 1 1/2 Grain(Starch)
0 Fruit; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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