Ingredients for Shawrbat Adas Maa Banadoura Lentil And Tomato Soup
- 1 cup red lentils, rinsed
- 4 cups water
- Olive Oil
- 1 medium onion, finely chopped
- Garlic Cloves
- Stewed Tomatoes
- 1 teaspoon salt
- 1 teaspoon ground cumin
- Ground Coriander
- 1/2 teaspoon black pepper
- Cayenne
- White Rice
- 2 tablespoons lemon juice
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How to Make Shawrbat Adas Maa Banadoura Lentil And Tomato Soup
- Rinse 1 cup of red lentils thoroughly under cold water.
- In a large saucepan, combine the rinsed lentils and 4 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to medium-low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
- While the lentils are simmering, heat 2 tablespoons of olive oil in a large frying pan over medium heat.
- Add 1 medium finely chopped onion and 2 minced garlic cloves to the frying pan. Sauté for 5-7 minutes, or until the onions are softened and golden brown.
- Stir in 1 (28 ounce) can of crushed tomatoes, 1/2 cup of long-grain rice, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Sauté for another 5 minutes, stirring occasionally, until the spices are fragrant and the tomatoes have slightly thickened.
- Pour the contents of the frying pan into the saucepan with the cooked lentils.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the lentils are tender.
- Stir in 2 tablespoons of lemon juice. Taste and adjust seasoning as needed.
- Serve hot and enjoy your delicious Shawrbat Adas Maa Banadoura!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
16g
Fat
1g
Carbs
5g
