Title: Lentil and Vermicelli Soup (Shawrbat `adas Ma
Categories: Vegetable Soup Mideast
Yield: 10 Servings

1	c	Lentils, rinsed
8	c	Water
2	ts	Salt
1	ts	Pepper
1	ts	Ground cumin
1	tb	Olive oil
2	md	Onions; chopped
4	cl	Garlic; crushed
1	sm	Hot pepper; finely chopped
1/2	c	Coriander leaves; finely chopped
1/3	c	Vermicelli, broken into small pieces

Place lentils, water, salt, pepper and cumin in a pot and bring to a boil. Cover and cook over medium heat for 25 minutes. In the meantime, heat oil in frying pan; then saute onions, garlic, and hot pepper over medium heat for about 10 minutes. Add coriander and stir-fry for 3 more minutes. Add frying pan contents and vermicelli to lentils and bring to a boil. Cover and simmer over low heat for about 30 minutes or until vermicelli and lentils are well cooked.

total calories per serving; 108 fat: 2 grams

source: Vegetarian Journal from Pooh's Recipe dbase (lisa_pooh@delphi.com)

From: Lisa_pooh

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