* Exported from MasterCook *
Palestinian Lentil and Rice Soup - Shawrbat 'Adas Filasteeniya
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1/4 cup olive oil
2 large onions -- chopped
1 cup split lentils
salt and freshly ground pepper to taste
1 teaspoon cumin
7 cups boiling water
1 pinch saffron
2 tablespoons rice
7 cups boiling water
Heat oil in a saucepan and saute onions until they turn golden brown. Add
lentils, salt, pepper, cumin, saffron, and water. Simmer over low heat
until lentils are almost cooked; then add rice and cook 15 minutes more.
Serve in individual bowls; adding lemon juice to taste.
Serves 6 to 8.
The soup can be pureed if a smoother texture is desired. A Syrian/Lebanese
version of this soup uses paprika and fresh cilantro instead of cumin and
saffron, demonstrating how a basic recipe can be varied by use of spices.
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): 186 Calories; 8g Fat (38.2%
calories from fat); 8g Protein; 21g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 19mg Sodium. Exchanges: 1 Grain(Starch)
Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 903920 0 0 0 0 0 0
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