Fakes xiyhati

Fakes xiyhati

Sour lentil soup

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
370g brown lentils
8 spring onions, finely chopped
3 tablespoons coriander leaves or flat-leaf parsley, or a mixture, finely chopped
85ml olive oil
1 garlic clove, crushed, (optional)
1 tablespoon plain flour
60ml vinegar, or to taste
salt and freshly ground black pepper, to taste

Method

  1. Wash the lentils in several changes of cold water, or place in a sieve and run water through them. Drain.
  2. Place the lentils in a large saucepan with the spring onion, herbs, oil and garlic, if using. Pour in 2 litres water. Bring to the boil, cover and simmer over low heat for 1 hour, or until the lentils are soft.
  3. Put the flour in a screw-top jar with 60 ml cold water. Seal and shake until thoroughly combined (this prevents lumps forming).
  4. Gradually pour the flour mixture into the boiling soup, stirring constantly, until thickened slightly.
  5. Add the vinegar, and salt and pepper to taste. Return to the boil, then allow to boil gently for 5 minutes before serving.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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