Syrian Lentil Soup | My Jewish Learning

Ingredients

• For Soup:
• 3 tablespoons extra virgin olive oil
• 1 tablespoon very finely chopped garlic
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 to 2½ teaspoons kosher salt
• 2½ cups dried split red lentils
• 2½ quarts cold water (10 cups)
• 2 tablespoons unbleached flour dissolved in ¼ cold water
• For Serving:
• 1 lemon, cut into eighths (about 1 small wedge per serving)