* Exported from MasterCook *
Bahraini Lentil and Tomato Soup - Shawrabat 'Adas ma'Banadoora
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 cup brown lentils -- rinsed and drained
7 cups water
4 tablespoons butter
2 medium onion -- chopped
4 cloves garlic -- crushed
3 medium tomatoes -- finely chopped
1 teaspoon cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne
salt and freshly ground pepper to taste
1/3 cup vermicelli -- broken in small pieces
3 tablespoons lemon juice
Place lentils and water in a saucepan and bring to a boil. Cover and cook
over medium heat for 20 minutes.
In the meantime, melt butter in a frying pan and saute onions and garlic
until they begin to turn brown. Stir in tomatoes and saute for a few
minutes more; then add frying pan contents to lentils.
Stir in remaining ingredients, except lemon juice, and simmer over low
heat until lentils and vermicelli are well cooked, adding more water if
necessary, then stir in lemon juice and serve 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"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 173 Calories; 6g Fat (31.4%
calories from fat); 8g Protein; 23g Carbohydrate; 8g Dietary Fiber; 16mg
Cholesterol; 73mg Sodium. Exchanges: 1 Grain(Starch)
Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
No comments:
Post a Comment