Sour Lentil Soup Recipe

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Sour Lentil Soup Ingredients

1/2 liter brown lentils
2 liter water
1/4 liter finely chopped spring onions
1 garlic clove (opt.), crushed
1/2 deciliter finely chopped coriander *
3/4 deciliter olive oil
1/2 deciliter cold water
1 tbsp flour
1/2 deciliter vinegar (or to taste)
1 salt
1 freshly ground black pepper

A Recipe for
Sour Lentil Soup

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This is a recipe for Sour Lentil Soup from the recipe cookbook of Recipes-to-go (Bean)

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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

Sour Lentil Soup

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Sour Lentil Soup Directions

*Note: Finely chopped parsley may be substituted for coriander leaves.

Wash beans 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

Serves: 6

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Sour Lentil Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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