Syrian Lentil 'Soup' - Mains, Salads, Soups & Stews Recipe
From Claire Thomson: I first had this thick soup cooked for me by a chef friend who worked in London’s Moro restaurant. Earthy bold lentils made piquant with coriander, yoghurt and lemon, this is...
Keywords
- pulses
- beans
- chickpeas
- lentils
- international year of pulses
- un
- world hunger
- global pulse confederation
- gpc
- cooking with pulses
- pulse recipes
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Saucepan
- Spoon
- Serving bowl
Ingredients
- 300 g lentils (green or brown)
- 3 medium onions, finely sliced
- 3 tbsp olive oil, plus extra to serve
- 4 cloves garlic, finely sliced
- 3 heaped tsp cumin seeds, toasted and ground
- 1 lartge bunch fresh coriander (stalks and leaves separated)
- 1 3/4 litres cold water
- 4 tbsp Greek yoghurt
- 1/2 clove garlic, crushed
- salt
- juice of ½ a lemon
- chilli flakes
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