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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%
detailed view... how is this calculated?

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Shawrbat 'adas Maa Banadoura (Lentil and Tomato Soup)

Recipe #185492 | 55 min | 10 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Maito

On Sep 3, 2009

Delicious! We loved how lemony it was. I used less salt and doubled the cumin and coriander. In addition, I added about a cup of carrots (I was all set to add them thinking they were in the recipe - so just did anyway!). I think this soup would be great with tiny cubes of potato in it too. Thanks for this yummy and healthy recipe!

0 people found this review helpful

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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.

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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.

5 people found this review helpful

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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!

4 people found this review helpful

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