Ingredients Jump to Instructions ↓

  1. 1/2 l Brown lentils

  2. 2 l Water

  3. 1/4 l Finely chopped spring onions

  4. 1 Garlic clove (opt.); crushed

  5. 1/2 dl Finely chopped coriander *

  6. 3/4 dl Olive oil

  7. 1/2 dl Cold water

  8. 1 tb Flour

  9. 1/2 dl Vinegar (or to taste) Salt Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, oil and coriander or parsley (or a combination of the two if preferred). Bring to the boil, cover pan and simmer on low heat for 1 hour or until lentils are soft. Put water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. Pour this gradually into boiling soup, stirring constantly, until thickened slightly. Add vinegar and salt and pepper to taste. Return to the boil, boil gently for 5 minutes, then serve hot. From: ‘The Complete Middle East Cookbook’ by Tess Mallos ISBN: 1 86302 069 1 Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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