Syrian Lentil Soup
Hearty Syrian lentil soup packed with garlic and cumin, perfect for cold winter days. Serve with fresh lemon wedges. Easily stored for up to 3 days or a month.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.myjewishlearning.com.
Cooking tools:
- Saucepan
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Serving bowl
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon very finely chopped garlic
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 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
- 1 lemon, cut into eighths (about 1 small wedge per serving)
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