Lentil and noodle soup (syria and lebanon)

8 servings

Ingredients

Quantity Ingredient
8 cups Water
Salt and pepper
1 cup Brown lentils; rinsed and drained
¼ cup Olive oil
2 mediums Onions; chopped
4 Cloves garlic; crushed
½ cup Finely chopped fresh cilantro leaves
½ cup Vermicelli; broken
Into small pieces

Directions

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 coriander leaves 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.

*Hanneman > "Shawrbat 'Adas ma' Sha'irriya," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590

Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@...> on Jun 12, 1998, converted by MM_Buster v2.0l.

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