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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: *Note: Finely chopped parsley may be substituted for coriander leaves.
Wash lentils in several changes of cold water, or place in a sieve and run
water through them. Drain.
Put lentils in a large pot with 8 cups water, spring onion, garlic if used,
oil and coriander or parsley (or a combination of the two if preferred).
Bring to the boil, cover pan and simmer on low heat for 1 hour or until
lentils are soft.
Put water and flour in a screw top jar, seal and shake until thoroughly
combined. This prevents lumps forming. Pour this gradually into boiling
soup, stirring constantly, until thickened slightly. Add vinegar and salt
and pepper to taste. Return to the boil, boil gently for 5 minutes, then
serve hot.
From: "The Complete Middle East Cookbook" by Tess Mallos
ISBN: 1 86302 069 1
| Ingredients:
1/2 Liter(s) Brown lentils
2 Liter(s) (1 can) Chick Peas **
1/4 Liter(s) Finely chopped spring onions
1 Garlic clove (opt.); crushed
1/2 Deciliter(s) Finely chopped coriander *
3/4 Deciliter(s) Tomatoes, crushed
1/2 Deciliter(s) Cold water
1 Tablespoon(s) Onions; finely diced
1/2 Deciliter(s) Vinegar (or to taste) |
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