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.
Provided by UmmBinat
Categories Lentil
Time 1h40m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
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