Shawrbat 'adas Maa Banadoura (Lentil and Tomato Soup) Recipe #185492
I found this at a vegetarian Middle eastern recipe site & it was different enough to submit for my own NA*ME cookbook.
by Elmotoo
55 min | 10 min prep
SERVES 8 -10
- 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
- Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
- 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.
- 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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5 stars