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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Middle East Lentil and Vermicelli Soup

Serves 8 to 10
• 1 cup lentils, rinsed
• 8 cups water
• 2 tsp salt
• 1 tsp pepper
• 1 tsp ground cumin
• 1 tbsp 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
1. Place lentils, water, salt, pepper, and cumin in a pot and bring to boil. Cover and cook over medium heat for 25 minutes.
2. Heat oil in frying pan and saute onions, garlic, and hot pepper over medium heat for about 10 minutes. Add coriander and stir-fry for 3 more minutes.
3. 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.
4. Serve hot.

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