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Shawrbat 'adas Maa Banadoura (Lentil and Tomato Soup)

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“I found this at a vegetarian Middle eastern recipe site & it was different enough to submit for my own NA*ME cookbook.”
READY IN:
55mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

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.

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