Post by JJ Judkins on Dec 27, 2009 19:43:08 GMT -6
* Exported from MasterCook *
Egyptian Lentil Soup - Shawrbat 'Adas Misriya
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups vegetable stock
1 cup split brown lentils -- washed and drained
2 large onions
2 medium tomatoes -- finely chopped
4 cloves garlic -- crushed
4 tablespoons butter
2 teaspoons cumin
salt and freshly ground pepper to taste
4 teaspoons lemon juice
Place vegetable stock in a saucepan and bring to boil. Add lentils,
two-thirds of the onions, tomatoes, and garlic, and bring again to boil.
Reduce heat and simmer until lentils become tender, adding more water if
necessary.
While lentils are cooking, melt 2 tablespoons of butter in a frying pan
and saute remaining onions over medium heat, stirring frequently until
they turn golden brown. Set aside.
Puree lentil mixture in a blender, then return to saucepan and reheat,
stirring constantly. Stir in cumin, salt, pepper, lemon juice, and
remaining 2 tablespoons of butter. Place soup into soup bowls and top with
fried onions.
Serves 6.
For a Bahraini version, omit the fried onion garnish and do not puree the
lentils. Add 1/4 cup broken vermicelli, 1/2 teaspoon ground coriander, and
a pinch of cayenne toward the end of the cooking time and more water if
necessary. Cook until the noodles are done.
Cuisine:
"Egyptian"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 340 Calories; 12g Fat (29.6%
calories from fat); 15g Protein; 47g Carbohydrate; 14g Dietary Fiber; 23mg
Cholesterol; 1443mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;
1 Vegetable; 0 Fruit; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Egyptian Lentil Soup - Shawrbat 'Adas Misriya
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups vegetable stock
1 cup split brown lentils -- washed and drained
2 large onions
2 medium tomatoes -- finely chopped
4 cloves garlic -- crushed
4 tablespoons butter
2 teaspoons cumin
salt and freshly ground pepper to taste
4 teaspoons lemon juice
Place vegetable stock in a saucepan and bring to boil. Add lentils,
two-thirds of the onions, tomatoes, and garlic, and bring again to boil.
Reduce heat and simmer until lentils become tender, adding more water if
necessary.
While lentils are cooking, melt 2 tablespoons of butter in a frying pan
and saute remaining onions over medium heat, stirring frequently until
they turn golden brown. Set aside.
Puree lentil mixture in a blender, then return to saucepan and reheat,
stirring constantly. Stir in cumin, salt, pepper, lemon juice, and
remaining 2 tablespoons of butter. Place soup into soup bowls and top with
fried onions.
Serves 6.
For a Bahraini version, omit the fried onion garnish and do not puree the
lentils. Add 1/4 cup broken vermicelli, 1/2 teaspoon ground coriander, and
a pinch of cayenne toward the end of the cooking time and more water if
necessary. Cook until the noodles are done.
Cuisine:
"Egyptian"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 340 Calories; 12g Fat (29.6%
calories from fat); 15g Protein; 47g Carbohydrate; 14g Dietary Fiber; 23mg
Cholesterol; 1443mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;
1 Vegetable; 0 Fruit; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0