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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When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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

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Sour Lentil Soup recipe - a tasty recipe for you to add to your collection!
The west wasn't won on salad.
ND Beef Council, billboard advertisement, 1990

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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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