Recipe for Shorba of Vegetables 
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Yield:
6
Ingredients:
Amount Ingredient
2 tbl olive oil
1/2 x onion minced
1 lb beef or lamb stew meat trimmed of fat,
and cut into 1/2" cubes
2 tsp sweet Hungarian paprika
8 x cilantro sprigs
12 x parsley sprigs
2 x celery stalks with leaves finely chopped
3 x tomatoes peeled, seeded,
and coarsely chopped
1 x potato peeled, and
cut into 1/4" dice
3 x carrots cut 1/4" dice
5 cup water
10 x Spanish saffron threads crushed
1 x zucchini cut 1/4" dice
1/4 cup lentils rinsed, drained
1/4 cup crushed vermicelli
2 tsp salt
1/2 tsp freshly-ground black pepper
Instructions:
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.

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