Marrakesh Rice and Lentil Soup

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Marrakesh Rice and Lentil Soup (Hareera Marrakashee)

 

Recipe By :Habeeb Salloum and James Peters

Serving Size : 6 Preparation Time :0:00

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup lentils -- washed and soaked overnight in 7 cups of

water

2 tablespoons olive oil

1/2 cup finely chopped cilantro

1 teaspoon paprika

1/2 cup rice -- rinsed

salt and pepper -- to taste

1/2 teaspoon cumin

pinch chili powder

2 tablespoons flour -- dissolved in 1/2 cup of water

1/4 cup lemon juice

 

In a saucepan, place the lentils and their soaking water, olive oil, cilantro,

and paprika. Bring to a boil over high heat. Cover and cook over medium heat

for 25 minutes; then add the remaining ingredients except the flour and lemon

juice and cook for a further 20 minutes or until the rice grains are tender but

still whole.

 

Remove from the heat and slowly stir in the flour paste and lemon juice. Return

to the heat and bring to a boil. Serve immediately.

 

Description:

" from Morocco "

Cuisine:

" Middle Eastern "

Source:

" From the Lands of Figs and Olives "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 191 Calories; 5g Fat (22.9% calories from

fat); 8g Protein; 29g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat.

 

NOTES : The ancients in the Middle East and North Africa believed that the herbs

and spices in the broth, besides enriching the soup, stimulated the appetite,

helped in the circulation of the blood, alleviated rheumatic disorders, and

eased diabetic problems. Even if these claims were only myths, these hearty and

nourishing concoctions make an appetizing and gratifying meal.

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