Recipe of the Month: Lentils Soup with Paste & Herb’s (Rachta bi Adas) Vegetarian Recipe    
Ingredient
Yield: 5 serving
� 1 Cup of Red Lentils, rinsed and drained
� 8 cups of water
� 1 tbsp of salt
� 1/3 bunch of fresh coriander leaves, finely chopped
� 1/3 bunch of fresh mint leaves, finely chopped
� 2 large onion, minced
� 4 garlic cloves, minced
� 2 tbsp of canola oil
� 120g of pasta/small pasta size (screw or star shape)
� 1 tbsp of normal flour

Directions:

1- Put the lentils, salt and water in a deep pot. Let it cook on a medium heat for � an hour, or until the lentils are tender. Stir slightly from time to time.
2- Add the Pasta to the boiling mixture. Low the heat.
3- In the meanwhile, in a separate small pan, fry (with the canola oil) the coriander and the onions and the garlic. Stir constantly, until the onions are golden brown.
4- Add the fried mixture and the flour to the boiling mix and keep stirring constantly.
5- Add the mint to the boiling mix and keep stir to combine.
6- Simmer until the pasta is cooked.
7- Serve hot.


Bon appétit