Title: Lentil and Tomato Soup (Shawrbat `adas Maa Ba
Categories: Vegetable Soup Mideast
Yield: 10 Servings

1	c	Lentils; rinsed
7	c	Water
1	tb	Olive oil
2	md	Onions; chopped
4	cl	Garlic; crushed
2	c	Stewed tomatoes
2	ts	Salt
1	ts	Cumin
1	ts	Ground coriander seeds
1/2	ts	Pepper
1/8	ts	Cayenne
1/4	c	White rice, uncooked
1/4	c	Lemon juice

Place lentils and water in a saucepan and bring to a boil. Cover and cook over medium heat for 25 minutes. In the meanwhile, in a frying pan, heat oil and saute onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and saute another 5 minutes. Stir the frying pan contents into the lentils and bring to a oil. Cover and cook over low heat for 20 minutes or until rice and lentils are well cooked. Stir in lemon juice and serve hot.

total calories per serving: 115 fat: 2 grams

source: Vegetarian Journal, Sept/Oct 1995 from Pooh's Recipe dbase (lisa_pooh@delphi.com)

From: Lisa_pooh

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