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Vegan (alt.food.vegan) This newsgroup exists to share ideas and issues of concern among vegans. We are always happy to share our recipes- perhaps especially with omnivores who are simply curious- or even better, accomodating a vegan guest for a meal! |
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Shorbat Mamrouteh – Southern Lentil Soup
Shorbat Mamrouteh – Southern Lentil Soup
2 cups whole lentils 1 large onion, chopped 1/2 cup olive oil 1/2 cup uncooked white rice 1/4 cup fresh lemon juice 1 cup chopped parsley leaves 1 tbsp ground cumin salt and black pepper to taste 2 Arabic breads, cut into 1 inch pieces Rinse the lentils in cold water, drain and place in a medium pot. Cover with water and cook until tender, about 20 minutes. Meanwhile, sauté the onions in the olive oil and set aside. Remove the lentils from the pot and either puree in a food processor of press through a sieve. Return the pureed lentils to the pot and add the rice and onions. Bring to a boil, lower heat and simmer until the soup is thickened. Add water as needed. Just before serving, add the lemon juice, parsley, cumin, salt and pepper and mix. Serve with toasted pieces of Arabic bread. From the Tables of Lebanon – Dalal Holmin & Maher Abbas MD |
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Shorbat Mamrouteh - Southern Lentil Soup
"MrFalafel" > wrote in message om... > Shorbat Mamrouteh - Southern Lentil Soup > > 2 cups whole lentils > 1 large onion, chopped > 1/2 cup olive oil > 1/2 cup uncooked white rice > 1/4 cup fresh lemon juice > 1 cup chopped parsley leaves > 1 tbsp ground cumin > salt and black pepper to taste > > 2 Arabic breads, cut into 1 inch pieces > > Rinse the lentils in cold water, drain and place in a medium pot. > Cover with water and cook until tender, about 20 minutes. > > Meanwhile, sauté the onions in the olive oil and set aside. Remove the > lentils from the pot and either puree in a food processor of press > through a sieve. Return the pureed lentils to the pot and add the rice > and onions. Bring to a boil, lower heat and simmer until the soup is > thickened. Add water as needed. > > Just before serving, add the lemon juice, parsley, cumin, salt and > pepper and mix. Serve with toasted pieces of Arabic bread. > > > From the Tables of Lebanon - Dalal Holmin & Maher Abbas MD I own a copy of this cookbook. I like it a lot. |
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Shorbat Mamrouteh - Southern Lentil Soup
C. James Strutz wrote:
> >>Shorbat Mamrouteh - Southern Lentil Soup >> >>2 cups whole lentils >>1 large onion, chopped >>1/2 cup olive oil >>1/2 cup uncooked white rice >>1/4 cup fresh lemon juice >>1 cup chopped parsley leaves >>1 tbsp ground cumin >>salt and black pepper to taste >> >>2 Arabic breads, cut into 1 inch pieces >> >>Rinse the lentils in cold water, drain and place in a medium pot. >>Cover with water and cook until tender, about 20 minutes. >> >>Meanwhile, sauté the onions in the olive oil and set aside. Remove > > the > >>lentils from the pot and either puree in a food processor of press >>through a sieve. Return the pureed lentils to the pot and add the > > rice > >>and onions. Bring to a boil, lower heat and simmer until the soup is >>thickened. Add water as needed. >> >>Just before serving, add the lemon juice, parsley, cumin, salt and >>pepper and mix. Serve with toasted pieces of Arabic bread. >> >> >>From the Tables of Lebanon - Dalal Holmin & Maher Abbas MD > > > I own a copy of this cookbook. I like it a lot. Is it copyrighted? |
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Shorbat Mamrouteh - Southern Lentil Soup
Mr.Falafel wrote:
<snip yummy recipe> >> From the Tables of Lebanon - Dalal Holmin & Maher Abbas MD C.James Strutz added: >I own a copy of this cookbook. I like it a lot. Awesome...I'll have to look for a copy. Cheers, Fritz |
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