Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!netnews.com!newshub.northeast.verio.net!verio!nuq-peer.news.verio.net!news.verio.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Egyptian Lentil Soup Followup-To: rec.food.cooking Date: 11 Mar 2000 05:33:39 -0700 Organization: attcanada.net Lines: 27 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <045c01a91d9a$8ef94a20$29a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:40349 Low-Fat Egyptian Lentil Soup 1 onion, chopped 3 cloves garlic, minced 1/4 cup rice 2 cups dry lentils 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tomato, chopped 6 cups water Cook the onion and garlic over a slow heat in a covered pot until wilted. Add the rice, lentils, and spices and saute for a couple of minutes. Add the tomatoes and saute 1-2 minutes before adding water. Bring to a boil and turn heat down to maintain a simmer for approximately 30 minutes until beans are tender and rice is cooked. Cool slightly and puree in batches in a blender. Makes 8 servings. Calories 248 Fat 1 g Carbs 47 g Sodium 174 mg Fiber 4.5 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.