| 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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