Ready in 45 minutes
Sweet tomatoes, tangy lemon, hints of spices.Delicious and nutritious.
"We loved this. Easy to make in this time of abundant local tomatoes. We used whole wheat pasta, about a full cup though. "- brianolivia
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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 saute onions and garlic until they begin to turn brown. Stir in tomatoes and saute 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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Elodie123 2 months ago
maldenotter 4 months ago
brianolivia 5 months agoWe loved this. Easy to make in this time of abundant local tomatoes. We used whole wheat pasta, about a full cup though.
saraepick 5 months agoThoroughly enjoyed this. Added a bit of extra cayenne as we like it spicy. This will become a regular!
Nessdrew 7 months agoLoved it! Added extra noodles & worked well :)
jamiematthews 1 year ago
boska 1 year agoGreat, simple to prepare, full of flavour, wholesome 1 pot cooking.
lorithegreat 3 years agoThis is so good, easy and good! It's hearty like a chili and is also great topped with shredded cheese.
promfh 7 years agoThis soup is very popular in Bahrain but is found in many Arabic speaking countries [I posted this recipe.]