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Lentil and Vermicelli Soup - Shawrbat Adas

 

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.
53

Yield

8

servings

Prep

10

min

Cook

80

min

Ready

90

min

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

Ingredients

1 cup lentils
rinsed
8 cups water
2 teaspoons salt
1 teaspoon black pepper
1teaspoon ground cumin
*
1 tablespoon olive oil
2 medium onions
chopped
4 cloves garlic
crushed
1 small hot chili peppers
finely chopped
*
½ cup cilantro
finely chopped
cup vermicelli pasta
broken into small pieces

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 302g (10.7 oz)
Amount per Serving
Calories 13512% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 603mg 25%
Total Carbohydrate 8g 8%
Dietary Fiber 8g 33%
Sugars g
Protein 14g
Vitamin A 1% Vitamin C 8%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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