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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (341g) Recipe makes 8 servings |
||
| Calories 155 | ||
| Calories from Fat 20 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.2g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 730mg | 30% | |
| Potassium 430mg | 12% | |
| Total Carbohydrate 27.4g | 9% | |
| Dietary Fiber 8.7g | 34% | |
| Sugars 4.7g | ||
| Protein 7.6g | 15% | |
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Shawrbat 'adas Maa Banadoura (Lentil and Tomato Soup)
By: Elmotoo
Sep 11, 2006
I found this at a vegetarian Middle eastern recipe site & it was different enough to submit for my own NA*ME cookbook.
SERVES 8 -10
Ingredients
- 1 cup lentils, rinsed
- 7 cups water
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 4 garlic cloves, crushed
- 2 cups stewed tomatoes
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne
- 1/4 cup white rice, uncooked
- 1/4 cup lemon juice
Directions
1
Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.2
In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.3
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.
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Browse similar recipes by category
- Course > Soups
- Main Ingredient > Beans > Lentils
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: JustJanS
On Jun 12, 2009
I made this exactly as written and will make it again. Next time though, I'll put heaps of fresh parsley or fresh coriander through it to finish it off-that's the missing ingredient for us. I was very careful to get lots of colour into my onions as I think the soup relies on them a lot for its flavour. This is intensely lemony and very refreshing-I really recomend it as a super simple soup worth trying.
From: mersaydees
On Feb 16, 2009
My DH and I really didn't care for this soup. For us, perhaps the spices were too few given the quantity of liquids? In my search for a rich and hearty lentil soup, I'm very glad I gave this a try anyway! Thanks, Elmotoo! Made for N*A*M*E Tag.
From: Engrossed
On Jan 31, 2008
EXCELLENT and HEALTHY and full of FIBER! I used brown lentils and added brown rice when they started cooking. I sauteed the spices with the onion and garlic when they were nearly done. I added 1 tbsp of hungarian paprika. This was sooooo delicious with sourdough bread dipped in it. Thanks for this KEEPER recipe! Made for the NAME tag game.
From: Ms Happy Farmer
On May 18, 2007
This is now a regular soup in my household and now my sister and mother have started to make it too! I put in lots of fresh lemon just before serving and it really brings out all of the flavours. Delicious!
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