Cypriot Sour Lentil Soup (Fakes Xithati) (Vegan)

READY IN: 1hr 40mins
Recipe by UmmBinat

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.

Top Review by Sephardi Kitchen

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.

Ingredients Nutrition

Directions

  1. Pick over lentils and wash in several changes of cold water. Drain.
  2. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, olive oil and parsley.
  3. Bing to a boil, cover pan and simmer on low heat for 1 hour or until lentils are soft.
  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. 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.

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