LENTIL AND VERMICELLI SOUP - SHAWRBAT `ADAS MAA SH`IREEYA

[Guest guest]

The fresh coriander and cooked vermicelli add an interesting touch to

this version of lentil soup.

 

1 cup lentils, rinsed

8 cups water

2 teaspoons salt

1 teaspoon pepper

1 teaspoon ground cumin

1 Tablespoon olive oil

2 medium onions, chopped

4 cloves garlic, crushed

1 small hot pepper, finely chopped

1/2 cup finely chopped coriander leaves

1/3 cup vermicelli, broken into small pieces

 

Place lentils, water, salt, pepper, and cumin in a pot and bring to

boil. Cover and cook over medium heat for 25 minutes.

 

In the meantime, heat oil in frying pan; then saute onions, garlic,

and hot pepper over medium heat for about 10 minutes. Add coriander

and stir-fry for 3 more minutes.

 

Add frying pan contents and vermicelli to lentils and bring to a

boil. Cover and simmer over low heat for about 30 minutes or until

vermicelli and lentils are well-cooked.