Shawrbat 'adas Maa Banadoura (Lentil and Tomato Soup)

Elmotoo's Note:

I found this at a vegetarian Middle eastern recipe site & it was different enough to submit for my own NA*ME cookbook.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 1 cup lentils , rinsed
• 7 cups water
• 1 tablespoon olive oil
• 2 medium onions , chopped
• 4 garlic cloves , crushed
• 2 cups stewed tomatoes
• 2 teaspoons salt
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• ½ teaspoon pepper
• 1⁄8; teaspoon cayenne
• ¼ cup white rice , uncooked
• ¼ cup lemon juice

Directions:

1. Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
2. In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
3. Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.

Reviews

[Leah's Kitchen]

Simple, delicious and quick to fix up! I like the rice added to it it really makes it interesting and more wholesome. Wonderful flavors! Great soup for a rainy day. I added everything except for the lemon juice since I unexpectedly didn't have any on hand.Thanks! Made for NA*ME tag.

[UmmBinat]

Yum, delicious for DH, DD (toddler) and I. I used Turkish brown lentils and red lentils in the same amount as the rice, my own homemade chicken stock in replacement of the water which made it even more flavorful, a little extra garlic. I pureed my canned plum tomatoes to very pureed with only little bits. I used sea salt for the salt to taste, white Basmati rice and freshly squeezed lemon juice. I will make this again. Made for NA*ME Tag.