* Exported from MasterCook *
Lebanese Lentil and Noodle Soup - Shawrbat 'Adas ma'Sha'reeya
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
8 cups water
salt and freshly ground pepper to taste
1 cup brown lentils -- rinsed and drained
1/4 cup olive oil
2 medium onion -- chopped
4 cloves garlic -- crushed
1/2 cup finely chopped fresh cilantro
1/2 cup fine noodles -- broken into small pieces
Place water,salt, pepper, and lentils in a saucepan and bring to boil.
Cook for about 30 minutes over medium heat or until lentils are tender but
still intact and slightly firm.
In the meantime, place oil, onions, and garlic in a frying pan and saute
over medium heat until the onions begin to turn slightly brown. Add the
cilantro and stir-fry for a few more minutes.
add frying pan contents to lentils; then stir in noodles and bring to
boil. Lower heat and simmer for about 20 minutes or until the noodles are
done, adding more water if necessary.
Serves 8 to 10.
Noodles and vermicelli can be used interchangeably.
Cuisine:
"Lebanese"
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): 157 Calories; 6g Fat (35.0%
calories from fat); 7g Protein; 19g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium. Exchanges: 1 Grain(Starch)
Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 1569
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