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Aleppo Lentil Soup (Syria and Lebanon)




Source of Recipe


Tea Cozy


Recipe Introduction


Recipe from From the Lands of Figs and Olives
Serves 6


List of Ingredients




1 cup split red lentils, washed
6 cups water
1/4 cup flour
1/4 cup lemon juice
salt, to taste
2 tablespoons olive oil
4 cloves garlic, crushed
1/4 cup finely chopped fresh cilantro, leaves only
1 teaspoon cumin
1 pinch cayenne pepper

Recipe



Place the lentils in a pot with 5 cups of the water. Bring to a boil, then lower the heat and simmer for approximately 5 minutes.

In the meantime, mix the flour with the remaining water to make a smooth paste. Add to the lentils. Stir in the lemon juice and salt and continue stirring over a high heat until the soup mixture returns to a boil. Lower the heat; then cover and cook for 15 minutes, stirring once in a while.

While the mixture is cooking, heat the oil in a frying pan. Add the garlic and the cilantro and fry until the garlic is golden brown. Stir this mixture into the soup. Simmer for a few minutes, then add the cumin and cayenne pepper. Stir and serve hot.