CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Greek |
Greek, Soups, Vegetarian |
6 |
Servings |
INGREDIENTS
2 |
c |
Brown lentils |
2 |
qt |
Water |
1 |
c |
Finely chopped spring onions |
1 |
|
Garlic clove, opt. crushed |
1/4 |
c |
Finely chopped coriander * |
1/3 |
c |
Olive oil |
1/4 |
c |
Cold water |
1 |
T |
Flour |
1/4 |
c |
Vinegar, or to taste |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
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 Flavored Vinegar
Typed for you by Karen Mintzias Sent to me by Bill <wight@odc.net>
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