| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Yemeni |
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils |
| 8 |
c |
Water |
| 1 |
c |
Chopped onion |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Zhoug |
| 1/2 |
c |
Fresh lemon juice |
|
|
Sliced green onions (scallions) |
|
|
Sliced red radishes |
| 1 |
lg |
Potato (optional) |
INSTRUCTIONS
>From "The Yemenite Cookbook" by Zion Levi and Hani Agabria
In a large soup pot bring all the ingredients to a boil and simmer until
the lentils aer soft, about 40 minutes. Serve hot with green onions and red
radishes on the side.
If you want a more filling soup, cut a large potato into cubes and add them
for the final fifteen minutes of cooking, or until tender.
Posted to JEWISH-FOOD digest V97 #020 by MemVovShin@aol.com on Sun, 19 Jan
1997.
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