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)

  10. 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.


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