Lentil & Vermicelli Soup - Shawrbat Adas
The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.
Yield
8 servingsPrep
10 minCook
80 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅓ | cup |
vermicelli pasta
broken into small pieces |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
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.
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