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Lentil& Vermicelli Soup - Shawrbat Adas

 

8

Yield

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

I cup lentils
rinsed
*
8 cups water
2 teaspoons salt
I teaspoon black pepper
*
I teaspoon cumin
ground
*
1 tablespoon olive oil
2 each onions
md, chopped
4 each garlic cloves
peeled and minced
1 each hot chili peppers
small, finely chopped
*
½ cup cilantro
finely chopped
cup vermicelli pasta
broken into small pie

Directions

Place lentils, water, salt, pepper, and cumin in a pot and bring to boil.

Cover and cook over medium heat for 25 minutes.

In the meantime, heat oil in frying pan; then sauté onions, garlic, and hot pepper over medium heat for about 10 minutes.

Add coriander and stir-fry for 3 more minutes.

Add frying pan contents and vermicelli to lentils and bring to a boil.

Cover and simmer over low heat for about 30 minutes or until vermicelli and lentils are well- cooked.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 556g (19.6 oz)
Amount per Serving
Calories 10028% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1202mg 50%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 12%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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