Aleppo Lentil Soup (Syria And Lebanon) Recipe
Servings: 6
Ingredients
- 1 c. split red lentils, washed
- 6 c. water
- 1/4 c. flour
- 1/4 c. lemon juice salt, to taste
- 2 Tbsp. extra virgin olive oil
- 4 x cloves garlic, crushed
- 1/4 c. finely minced fresh cilantro, leaves only
- 1 tsp cumin
- 1 pch cayenne pepper
Directions
- Place the lentils in a pot with 5 c. of the water. Bring to a boil, then lower the heat and simmer for approximately 5 min.
- In the meantime, mix the flour with the remaining water to make a smooth paste. Add in to the lentils. Stir in the lemon juice and salt and continue stirring over a high heat till the soup mix returns to a boil. Lower the heat; then cover and cook for 15 min, stirring once in a while.
- While the mix is cooking, heat the oil in a frying pan. Add in the garlic and the coriander and fry till the garlic is golden. Stir this mix into the soup. Simmer for a few min, then add in the cumin and cayenne pepper.
- Stir and serve warm. 177cals, 5g fat
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 6 servings | |
| Calories 123 | |
| Calories from Fat 52 | 42% |
| Total Fat 5.82g | 7% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 294mg | 12% |
| Potassium 23mg | 1% |
| Total Carbs 13.77g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.39g | 1% |
| Protein 4.06g | 6% |
