Sour Lentil Soup
Yield
6 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown lentils
|
* |
| ¼ | cup |
scallions, spring or green onions
|
|
| 1 | each |
garlic cloves
crushed |
|
| ½ | ounce |
coriander
|
|
| ¾ | cup |
olive oil
|
|
| ½ | cup |
water
cold |
|
| 1 | tablespoon |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown lentils
|
* |
| 59 | ml |
scallions, spring or green onions
|
|
| 1 | each |
garlic cloves
crushed |
|
| 14.5 | ml/g |
coriander
|
|
| 177 | ml |
olive oil
|
|
| 118 | ml |
water
cold |
|
| 15 | ml |
all-purpose flour
|
|
Directions
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.
