Ingredients
- 8 onions
- 4 garlic (cloves)
- 1 none
- 1 pepper (hot)
- 1,900 ml water
- 80 gr vermicelli
- 50 gr coriander leaves (finely chopped)
- 16 ml olive oil
- 6 gr salt i pepper i cumin (ground)
Add frying pan contents and vermicelli to lentils and bring to a boil. Cover and simmer over low heat for about 30 minutes or until vermicelli and lentils are wellcooked. The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup. Total Calories Per Serving.108 Fat.2 grams Submitted By ARLENE SCHIFFMAN <ARLENES@HOLLY.COLOSTATE.EDU> On
