LENTIL AND TOMATO SOUP - SHAWRBAT `ADAS MAA BANADOURA

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1 cup lentils, rinsed

7 cups water

1 Tablespoon olive oil

2 medium size onions, chopped

4 cloves garlic, crushed

2 cups stewed tomatoes

2 teaspoons salt

1 teaspoon cumin

1 teaspoon ground coriander seeds

1/2 teaspoon pepper

1/8 teaspoon cayenne

1/4 cup white rice, uncooked

1/4 cup lemon juice

 

Place lentils and water in a saucepan and bring to boil. Cover and

cook over medium heat for 25 minutes.

 

In the meantime, in a frying pan, heat oil and saute onions and

garlic until they turn golden brown. Stir in remaining ingredients,

except lemon juice, and saute for another 5 minutes.

 

Stir the frying pan contents into the lentils and bring to boil.

Cover and cook over low heat for 20 minutes or until rice and lentils

are well-cooked. Stir in lemon juice and serve hot.