Title: Lentil And Noodle Soup (Syria And Lebanon)
Categories: Pasta, Soups, Beans
Yield: 8 servings

8 c Water
Salt and pepper
1 c Brown lentils; rinsed and
-drained
1/4 c Olive oil
2 md Onions; chopped
4 Cloves garlic; crushed
1/2 c Finely chopped fresh
-cilantro leaves
1/2 c Vermicelli; broken
Into small pieces

In a pot, bring the water, salt, pepper, and lentils to a boil; then cook
for about 30 minutes over medium heat, until the lentils are tender but
still intact and slightly firm.

In the meantime, place the oil, onions, and garlic in a frying pan and
saute over medium heat until the onions are slightly brown. Add the
coriander leaves and stir-fry for a few more minutes.

Add the contents of the frying pan to the lentils; then stir in the
vermicelli and bring to a boil. Lower the heat and simmer for about 20
minutes, or until the vermicelli is done.

*Hanneman > "Shawrbat 'Adas ma' Sha'irriya," FROM THE LANDS OF FIGS AND
OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink
Books. ISBN 1566561590

Recipe by: FROM THE LANDS OF FIGS AND OLIVES*

By Kitpath on Jun 12, 1998, converted by
MM_Buster v2.0l.