Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans!
Spicy Syrian-Style Lentil Soup—Shawrbat Addas Majroosha
Page 60
Cuisine: Middle Eastern | Course Type: Soups and Stews
(1 review)
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Really tasty stuff. Eight cups of water would make a *really* thin soup. I used only six and it was still quite runny. Use only four and you could serve it over brown rice or another grain. The lemon juice at the end was a nice addition. (Shh! Don't tell! About a third of my water was chicken stock.)
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