Cook1 hr 30 mins
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.
- 2 cups brown lentils
- 8 cups water, plus 1/4 cup cold water separated
- 1 cup spring onion, finny chopped (green onions)
- 1 garlic clove, crushed (optional)
- 1⁄4 cup finely chopped flat leaf parsley
- 1⁄3 cup olive oil
- 1 tablespoon rice flour (regular flour may be used if not gluten free)
- 1⁄4 cup red wine vinegar (not halal)
- sea salt, to taste
- fresh ground black pepper, to taste
- 1 lemon, cut in wedges (to serve)
- Pick over lentils and wash in several changes of cold water. Drain.
- Put lentils in a large pot with 8 cups water, spring onion, garlic if used, olive oil and parsley.
- Bing to a boil, cover pan and simmer on low heat for 1 hour or until lentils are soft.
- 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.
- 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.