Sour Lentil Soup
Submitted by mugins577
Tangy brown lentil soup brightened with vinegar and fragrant with coriander and garlic. Vegan, budget-friendly, and on the table in under an hour. A Middle Eastern kitchen staple.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minAcross the Middle East, a pot of sour lentil soup is as common as a kettle of tea. Simple, cheap, and deeply satisfying.
Brown lentils simmer for an hour with spring onions, garlic, fresh coriander, and a generous pour of olive oil until everything breaks down into a thick, earthy broth. A quick flour slurry thickens things up, and a splash of vinegar stirred in at the end is what gives it that signature tang.
It’s the kind of soup you can make from pantry staples any day of the week.
Kitchen Tips
- Wash the lentils in several changes of water until the water runs clear. Unwashed lentils can be gritty and muddy-tasting.
- Shake the flour and water in a sealed jar before adding to the soup. This prevents lumps far better than whisking in a bowl.
- Add the vinegar at the end, after cooking. Adding acid too early toughens the lentils and slows down the cooking.
- Use a mix of coriander and flat-leaf parsley if you like. Both are traditional and each brings its own brightness.
Ingredients
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.
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