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    You are in: Home / Recipes / Cypriot Sour Lentil Soup (Fakes Xithati) (Vegan) Recipe
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    Cypriot Sour Lentil Soup (Fakes Xithati) (Vegan)

    Cypriot Sour Lentil Soup (Fakes Xithati) (Vegan). Photo by magpie diner

    1/4 Photos of Cypriot Sour Lentil Soup (Fakes Xithati) (Vegan)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    UmmBinat's Note:

    With gluten free option. This is a delicious lentil soup we enjoy with a side of fresh salad as a light meal. From the Complete Middle East Cookbook by Tess Mallos, Cyprus section.

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    Ingredients:

    Serves: 6

    Yield:

    bowls

    Units: US | Metric

    Directions:

    1. 1
      Pick over lentils and wash in several changes of cold water. Drain.
    2. 2
      Put lentils in a large pot with 8 cups water, spring onion, garlic if used, olive oil and parsley.
    3. 3
      Bing to a boil, cover pan and simmer on low heat for 1 hour or until lentils are soft.
    4. 4
      Put 1/4 cup water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. pour this gradually into the boiling soup, stirring constantly until thickened slightly.
    5. 5
      Add vinegar, sea salt and pepper to taste. Return to the boil and boil gently for 5 minutes. Serve with wedges of fresh lemon to squeeze onto individual portions and a fresh salad if wished.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on February 02, 2012

      55

      I almost gave this recipe 4 stars, but I will blame it on the fact that I realized after starting the recipe that I had no red wine vinegar- just white, balsamic and rice. I made a mixture of the three and added a spoonful of sugar, hoping to imitate the flavor of red wine vinegar. I found it to be good, but missing something (a few dashes of seasoning liquid fixed it). Overall, a VERY easy and refreshing recipe, that probably would have been much better if I had checked my pantry before starting to cook. Thanks for posting! Made for February 2012 NA*ME Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2011

      45

      This soup really grew on me! It's so easy to prepare and the consistency is fantastic. I wasn't sure about just boiling the onions and garlic etc, but it worked out very nicely. I was also unsure about using that much vinegar, but it really mellows and adds a nice spark of flavour. For me I agree, the garlic is a must, as is the parsley. It's a very light tasting, satisfying soup that I found really benefited from sitting for a few hours or overnight to give time for the flavours to marry. Made for Veg*n swap March 2011. Thanks UmmBinat!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2010

      55

      Nice! Very simple and tasty. I haven't cooked with lentils for awhile so I was glad to have the opportunity. I made half a recipe. I used curly parsley since that's what they had, and I used extra garlic since I didn't want to halve the clove of garlic for the smaller batch (that's an excuse; I like garlic...) I have enough left to bring to work a couple of days; I think I'll add some lemon juice for that. Made for September 2010 Veg'n Swap.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Cypriot Sour Lentil Soup (Fakes Xithati) (Vegan)

    Serving Size: 1 (433 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 348.8
     
    Calories from Fat 114
    32%
    Total Fat 12.7 g
    19%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 18.6 mg
    0%
    Total Carbohydrate 42.0 g
    14%
    Dietary Fiber 20.3 g
    81%
    Sugars 1.9 g
    7%
    Protein 17.1 g
    34%

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