Lentil and Vermicelli Soup (Shourbat El Ads)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
340 g/12 fl oz red lentils 2 tablespoons olive oil 1 large onion, finely chopped
2 cloves garlic, crushed 1 teaspoon ground cumin 1/2 teaspoon ground coriander
2 litres/3-1/2 pints chicken stock salt and freshly ground black pepper 2 tablespoons lemon juice
100 g/3-1/2 oz vermicelli pasta, broken into short lengths 2 tablespoons finely chopped flat-leaf parsley



1 Place the lentils in sieve and pick them over to remove any stones. Rinse under cold running water and drain.
2 Heat the oil in a large saucepan. Add the onion and cook until transparent, about 10 minutes. Add the garlic, cumin and coriander and cook gently for 1-2 minutes. Stir in the lentils and stock and bring to the boil. Reduce the heat, cover and simmer gently for about 50 minutes until the lentils are soft.
3 Season to taste and add the lemon juice and pasta. Return to the boil, stirring, and boil gently, uncovered for about 3-4 minutes until the pasta is tender. Stir in the parsley and serve hot.

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