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Lentil and Vermicelli Soup – Shawrbat Adas

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CATEGORY CUISINE TAG YIELD
8 To 10

INGREDIENTS

1 c Lentils; rinsed
8 c Water
2 ts Salt
1 ts Pepper
1 ts Ground cumin
1 tb Olive oil
2 md Onions; chopped
4 Cloves garlic; crushed
1 sm Hot pepper; finely chopped
1/2 c Finely chopped coriander leaves
1/3 c Vermicelli; broken into small pieces

INSTRUCTIONS

From: Bulldogfla <Bulldogfla@aol.com>
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 saut. 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.
Total Calories Per Serving: 108 Fat: 2 grams
Posted to recipelu-digest by Bulldogfla <Bulldogfla@aol.com> on Mar 9, 1998

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