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Lentil and Tomato Soup (Shawrabat ‘Ada ma’ Banadoora)



Lentil and Tomato Soup (Shawrabat ‘Ada ma’ Banadoora)

Yields: 8 Servings

Lentil and Tomato Soup (Shawrabat 'Ada ma' Banadoora)

Sweet tomatoes, tangy lemon, hints of spices.Delicious and nutritious.

  • 1 cup brown lentils
  • 7 cups Water
  • 2 tablespoons Butter
  • 2 tablespoons olive oil
  • 2 medium onions
  • 4 cloves garlic
  • 3 medium tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon coriander seed
  • 1/8 teaspoon Cayenne
  • 1/8 teaspoon Salt
  • 1/4 cup vermicelli
  • 3 tablespoons Lemon juice
  1. Place lentils and water in a saucepan and bring to boil.
  2. Cover and cook over medium heat for 20 min.Melt butter in a frying pan, add olive oil and saute onions and garlic until they begin to turn brown.
  3. Stir in tomatoes and saute for a few minutes more; then add frying pan contents to lentils.Stir in remaining ingredients, except lemon juice, and simmer over low heat until lentils and vermicelli are well cooked, adding more water if necessary; then stir in lemon juice and serve hot.Note – if using whole cumin and coriander, dry toast and grind with mortar and pestle.
  4. Use any fine pasta and pound or break into small pieces.Adapted From: Classic Vegetarian Cooking from the Middle East & North Africa
    by Habeeb SalloumEach (2 cup) serving contains an estimated:
    Cals: 204, FatCals: 61, TotFat: 7g
    SatFat: 2g, PolyFat: 1g, MonoFat: 4g
    Chol: 8mg, Na: 199mg.
  5. K: 442mg
    TotCarbs: 30g, Fiber: 8g, Sugars: 5g
    NetCarbs: 22g, Protein: 8g.

Nutrition

  • Calories: 169
  • Fat: 4.25641645993 grams
  • Carbs: 25.4495501049 grams
  • Protein: 8.21088093754 grams

Lentil and Tomato Soup (Shawrabat 'Ada ma' Banadoora)


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