Ingredients
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1
-
7
-
1
-
2
-
4
-
2
-
2
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Shawrbat ‘adas Maa Banadoura (Lentil and Tomato Soup),I found this at a vegetarian Middle eastern recipe site & it was different enough to submit for my own NA*ME cookbook.,This is good. I added two carrots and used my immersion blender for a smooth, thick finish. It was really tasty and will be great for lunches for the week! Don’t skip the lemon juice. It perks it up quite a bit.,This is a wonderful soup recipe. It has a light, bright flavor. I halved the amount of cumin, and will do that again next time. I also used cooked brown rice, so I cut the cooking time in half. I tasted it after it simmered about 10 mins. and thought it was a little bland. I let is sit for about an hour and then squeezed the lemon and that really woke it up. Thanks for sharing this simple and incredibly healthy recipe. I’ll be making it again.
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Steps
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1
Done
|
Place Lentils and Water in a Saucepan and Bring to Boil. Cover and Cook Over Medium Heat For 25 Minutes. |
|
2
Done
|
in the Meantime, in a Frying Pan, Heat Oil and Saut Onions and Garlic Until They Turn Golden Brown. Stir in Remaining Ingredients, Except Lemon Juice, and Saut For Another 5 Minutes. |
|
3
Done
|
Stir the Frying Pan Contents Into the Lentils and Bring to Boil. Cover and Cook Over Low Heat For 20 Minutes or Until Rice and Lentils Are Well-Cooked. Stir in Lemon Juice and Serve Hot. |
