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Egypt   -   Soeur Leila's Red Lentil Stew   adapted from Memories of a Lost Egypt by Collette Rossant

Description
Ingredients
  • 2 Cups Red Lentils
  • 4 Cups Chicken Broth
  • 1 Large Onion -- Chopped
  • 1 Can Tomatoes -- Chopped
  • 1 Large Carrot -- Chopped
  • 2 Small Zucchini -- Sliced
  • 1 Teaspoon Cumin
  • 1/3 Pound Vermicelli -- Broken
  • Salt And Pepper -- To Taste
  • 1 Large Onion -- Chopped
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Parsley -- Chopped
Directions Combine lentils, stock, onion, tomatoes, carrot, and zucchini. Simmer for 20 minutes. Puree at this point if desired. Add cumin, pasta, salt and pepper. Simmer for 10 minutes. Saute onion in olive oil until well browned. Add parsley and saute for 1 minute. Stir into the soup. Serve with pita bread.
Serves 4
Time to Make 0:00



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