| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pasta, Soups, Beans | 8 | servings | |
INGREDIENTS
| 8 | c | Water |
| Salt and pepper | ||
| 1 | c | Brown lentils; rinsed and drained |
| 1/4 | c | Olive oil |
| 2 | md | Onions; chopped |
| 4 | Cloves garlic; crushed | |
| 1/2 | c | Finely chopped fresh cilantro leaves |
| 1/2 | c | Vermicelli; broken |
| Into small pieces |
INSTRUCTIONS
In a pot, bring the water, salt, pepper, and lentils to a boil; then cook for about 30 minutes over medium heat, until the lentils are tender but still intact and slightly firm. In the meantime, place the oil, onions, and garlic in a frying pan and saute over medium heat until the onions are slightly brown. Add the coriander leaves and stir-fry for a few more minutes. Add the contents of the frying pan to the lentils; then stir in the vermicelli and bring to a boil. Lower the heat and simmer for about 20 minutes, or until the vermicelli is done. *Hanneman > "Shawrbat 'Adas ma' Sha'irriya," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@wizard.ucr.edu> on Jun 12, 1998, converted by MM_Buster v2.0l.
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