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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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 38 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 7.6mg||2 %|
|Sodium 32.7mg||1 %|
|Potassium 442.7mg||12 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 15.5g|
|Protein 8.2g||12 %|
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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: 169
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