Fakes Xithati ( Sour Lentil Soup)
Submitted by tangerine
Fakes xithati is the traditional Greek sour lentil soup, slow-simmered with garlic, olive oil, and coriander, then finished with a splash of vinegar for a tangy, soulful Mediterranean bowl.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsFakes xithati is the everyday lentil soup of Greek home kitchens, with one defining twist that sets it apart from every other lentil soup on the planet: a generous splash of vinegar stirred in at the end. The acid wakes up the earthy lentils and brightens the whole bowl into something far livelier than the sum of its modest parts.
The technique is humble and patient. Brown lentils simmer for an hour with onion, garlic, olive oil, and coriander or parsley until the lentils are soft enough to eat with a spoon. A small flour-and-water slurry shaken in a jar thickens the broth just slightly, and the finishing vinegar transforms the dish from rustic to restorative.
Pro Tips
- Don’t add salt until the lentils are fully soft. Salt added too early can keep lentils from softening properly.
- Shake the flour and cold water in a sealed jar, not whisked in a bowl. The seal prevents lumps and keeps the slurry smooth.
- Use red wine vinegar for the most traditional flavor, but a good balsamic or apple cider vinegar work too. Each gives a slightly different finish.
- Drizzle each bowl with extra cold-pressed olive oil at the table. The fresh, raw oil layered on top is part of the dish.
Variations
- Add a bay leaf and a small dried chili to the simmer for warmer, more complex base flavor.
- Stir in a handful of chopped greens like spinach or chard during the last 10 minutes for added body.
- Top each bowl with crumbled feta and a slice of crusty bread for a more substantial meal.
Ingredients
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.
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