Ready in 45 minutes
Sweet tomatoes, tangy lemon, hints of spices.Delicious and nutritious.
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
Krista52761 2y ago
Elodie123 2y ago
maldenotter 3y ago
brianolivia 3y agoWe loved this. Easy to make in this time of abundant local tomatoes. We used whole wheat pasta, about a full cup though.
saraepick 3y agoThoroughly enjoyed this. Added a bit of extra cayenne as we like it spicy. This will become a regular!
Nessdrew 3y agoLoved it! Added extra noodles & worked well :)
jamiematthews 4y ago
boska 4y agoGreat, simple to prepare, full of flavour, wholesome 1 pot cooking.
lorithegreat 6y agoThis is so good, easy and good! It's hearty like a chili and is also great topped with shredded cheese.
promfh 10y agoThis soup is very popular in Bahrain but is found in many Arabic speaking countries [I posted this recipe.]