Shorba Of Vegetables

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2		Onion - minced
1 lb	454g / 16oz	Beef or lamb stew meat - trimmed of fat,
		And cut into 1/2" cubes
2 teaspoons	10ml	Sweet Hungarian paprika
8		Cilantro sprigs
12		Parsley sprigs
2		Celery stalks with leaves - finely chopped
3		Tomatoes - peeled, seeded,
		And coarsely chopped
1		Potato - peeled, and
		Cut into 1/4" dice
3		Carrots - cut 1/4" dice
5 cups	1185ml	Water
10		Spanish saffron threads - crushed
1		Zucchini - cut 1/4" dice
1/4 cup	59ml	Lentils - rinsed, drained
1/4 cup	36g / 1.3oz	Crushed vermicelli
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Chopped parsley or cilantro leaves - for garnish

Recipe Instructions

Tie cilantro and parsley sprigs with cotton string.

Heat oil in large saucepan or soup pot over medium-high heat and fry onion, meat and paprika, stirring occasionally, until onion softens, 4 to 5 minutes. Add cilantro, parsley, celery, tomatoes, potato, carrots and water.

Bring to boil over high heat. Add saffron. Cover and reduce heat to medium-low. Simmer until meat is tender, 45 to 50 minutes.

Add zucchini, lentils and vermicelli. Continue cooking, covered, until lentils are tender, 20 to 25 minutes. Discard cilantro and parsley. Season with salt and pepper.

Ladle soup into individual bowls and sprinkle with chopped parsley or cilantro. Serve immediately.

This recipe yields 6 servings.

Each serving: 242 calories; 853 mg sodium; 31 mg cholesterol; 7 grams fat; 28 grams carbohydrates; 18 grams protein; 2.10 grams fiber.

Source:
The Los Angeles Times, 12-22-1999

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