Lentil and Tomato Soup (Shawrabat 'Ada ma' Banadoora)

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