Middle Eastern Lentil and Tomato Soup (Shawrabat 'Ada ma' Banadoora)

[Guest guest]

I got this recipe from one of the guys at college.

Now I make it all the time.

Mark

 

Middle Eastern Lentil and Tomato Soup (Shawrabat 'Ada

ma' Banadoora)

 

1 cup brown lentils rinsed and drained

7 cups water

2 tablespoons butter

2 tablespoons olive oil

2 medium onions, chopped

4 cloves garlic, crushed

3 medium tomatoes finely chopped (I use Roma ones)

1 teaspoon cumin, toasted and ground

1 teaspoon coriander seed, toasted and ground

1/8 teaspoon cayenne

1/8 teaspoon turmeric ground

salt to taste

1/4 cup vermicelli broken into small pieces

3 tablespoons lemon juice

 

Place lentils and water in a saucepan and bring to

boil. Cover and cook over me dium heat for 20 minutes.

Melt butter in a frying pan, add olive oil and saut

onions and garlic until they begin to turn brown. Stir

in tomatoes and saut 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.

 

Note: if using whole cumin and coriander, dry toast

and grind with mortar and pestle. Use any fine pasta

and pound or break into small pieces. Serves 8.

 

 

 

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