Lentil and Tomato Soup (Shawrabat 'Ada ma' Banadoora)
Sweet tomatoes, tangy lemon, hints of spices.Delicious and nutritious."This is so good, easy and good! It's hearty like a chili and is also great topped with shredded cheese." - lorithegreat
Yield: 8 Ready in 1 hours
199 people trying soon
Verified by stevemur
|1 cupbrown lentils; rinsed and drained|
|2 tablespoonsolive oil|
|2 mediumonions; - chopped|
|4 clovesgarlic; - crushed|
|3 mediumtomatoes; finely chopped|
|1 teaspooncumin; - toasted & ground|
|1 teaspooncoriander seed; - toasted & ground|
|1/8 teaspoonSalt; - to taste|
|1/4 cupvermicelli; broken into small pieces|
|3 tablespoonsLemon juice|
Lentil and Tomato Soup (Shawrabat 'Ada ma' Banadoora) Preparation
Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 20 min.
Melt butter in a frying pan, add olive oil and saut onions and garlic until they begin to turn brown. Stir in tomatoes and saut for a few minutes more; then add frying pan contents to lentils.
Stir in remaining ingredients, except lemon juice, and simmer over low heat until lentils and vermicelli are well cooked, adding more water if necessary; then stir in lemon juice and serve hot.
Note - if using whole cumin and coriander, dry toast and grind with mortar and pestle. Use any fine pasta and pound or break into small pieces.
Adapted From: Classic Vegetarian Cooking from the Middle East & North Africa
by Habeeb Salloum
Each (2 cup) serving contains an estimated:
Cals: 204, FatCals: 61, TotFat: 7g
SatFat: 2g, PolyFat: 1g, MonoFat: 4g
Chol: 8mg, Na: 199mg. K: 442mg
TotCarbs: 30g, Fiber: 8g, Sugars: 5g
NetCarbs: 22g, Protein: 8g
This soup is very popular in Bahrain but is found in many Arabic speaking countries
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