Lentil and Noodle Soup

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Lentil and Noodle Soup (Shawrbat 'Adas ma' Sha'iriya)

 

Recipe By :Habeeb Salloum and James Peters

Serving Size : 6 Preparation Time :0:00

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups water

salt and pepper -- to taste

1 cup brown lentils -- rinsed and drained

1/4 cup olive oil

2 medium onions -- chopped

4 garlic cloves -- crushed

1/2 cup finely chopped cilantro

1/2 cup vermicelli -- broken into small pieces

 

In a pot, bring the water, salt, pepper, and lentils to a boil; then cook for

about 30 minutes over medium heat, until the lentils are tender but still intact

and slightly firm.

 

In the meantime, place the oil, onions, and garlic in a frying pan and saute

over medium heat until the onions are slightly brown. Add the cilantro and

stir-fry for a few more minutes.

 

Add the contents of the frying pan to the lentils; then stir in the vermicelli

and bring to a boil. Lower the heat and simmer for about 20 minutes, or until

the vermicelli is done.

 

Description:

" from Syria and Lebanon "

Cuisine:

" Middle Eastern "

Source:

" From the Lands of Figs and Olives "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 236 Calories; 9g Fat (35.0% calories from

fat); 10g Protein; 29g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 15mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 903920 0 0 0 0 0