Try this Lentil And Noodle Soup (Syria And Lebanon) recipe, or contribute your own.
Suggest a better descriptionIn 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 Shairriya," 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
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 8 servings | ||
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Calories: 17 | ||
Calories from Fat: 15 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.2mg | 1 % | |
Potassium 7.2mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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