| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans, Pasta, Soups |
8 |
Servings |
INGREDIENTS
| 8 |
c |
Water |
|
|
Salt and pepper |
| 1 |
c |
Brown lentils, rinsed and |
|
|
drained |
| 1/4 |
c |
Olive oil |
| 2 |
|
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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