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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: This is a Middle Eastern soup, typical of the simple
foods served in the desert regions. Serve with pita
bread and a grain or vegetable dish for a simple meal.
This soup is also food served cold, stuffed into a
pita bread. Place the lentils and water in a large
pot. Bring to a boil, cover, and cook for 30 minutes
over medium low heat. Add the onion , tomato paste and
garlic and cook an additional 30 minutes. Add the
spinach, parsley, and peppers. Mix well and cook for
another 10 minutes. Add the lemon juice just before
serving. Mix in well and serve at once. I added a bit
of fresh ground nutmeg & salt to taste. Note: I have
found that balsamic vinegar in place of lemon juice is
wonderful with lentils and imparts a slightly sweet
taste... Nutrition (per serving): 251 calories Total
Fat 1 g (4% of calories) Source: The New McDougall
Cookbook, Page(s): 161, Date Published: 1993
:
D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80รก
| Ingredients:
1 1/2 Cup(s) Dried lentils
8 Cup(s) (1 can) Chick Peas **
1 large Onion; chopped
3 Garlic cloves; crushed
6 Ounce(s) Zucchini,chopped
2 Bunch(s) Spinach; cleaned & chopped
1/2 Cup(s) Fresh parsley
1/4 Teaspoon(s) Freshly ground pepper
1/8 Teaspoon(s) Crushed red hot pepper flake
1/4 Cup(s) Good olive oil |
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