Lentil And Noodle Soup (Syria And Lebanon)

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Lentil And Noodle Soup (Syria And Lebanon) Ingredients

8 c Water	4 Cloves garlic; crushed
Salt and pepper	1/2 c Finely chopped fresh
1 c Brown lentils; rinsed and	1/2 c Vermicelli; broken
1/4 c Olive oil	Into small pieces
2 md Onions; chopped

Instructions for Lentil And Noodle Soup (Syria And Lebanon)

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 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 on Jun 12, 1998, converted by MM_Buster v2.0l.

Main Ingredient: BeansCuisine: Uncategorized

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