Aleppo Lentil Soup

[Guest guest]

This recipe and the preceding recipe are both from _From the Lands of Figs and

Olives_. I always title my cookbooks in Mastercook with the title of the

cookbook I am getting recipes from which makes it easy for me to see what

cookbook the recipe is from, but if I send it to someone else, they don't know.

 

Kristin

 

 

* Exported from MasterCook *

 

Aleppo Lentil Soup (Shawrbat 'Adas Halabiya)

 

Recipe By :Habeeb Salloum and James Peters

Serving Size : 4 Preparation Time :0:00

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup split red lentils -- washed

6 cups water

1/4 cup flour

1/4 cup lemon juice

salt -- to taste

2 tablespoons oil

4 garlic cloves -- crushed

1/4 cup finely chopped cilantro

1 teaspoon cumin

pinch cayenne

 

Place the lentils in a pot with 5 cups of the water. Bring to a boil, then

lower the heat and simmer for approximately 5 minutes.

 

In the meantime, mix the flour with the remaining water to make a smooth paste.

Add to the lentils. Stir in the lemon juice and salt and continue stirring over

high heat until the soup mixture returns to a boil. Lower the heat; then cover

and cook for 15 minutes, stirring once in a while.

 

While the mixture is cooking, heat the oil in a frying pan. Add the garlic and

the coriander and fry until the garlic is golden brown. Stir this mixture into

the soup. Simmer for a few minutes, then add the cumin and cayenne pepper.

Stir and serve hot.

 

 

 

Description:

" from Syria and Lebanon "

Cuisine:

" Middle Eastern "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 261 Calories; 7g Fat (24.9% calories from

fat); 15g Protein; 36g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 18mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat.

 

 

Nutr. Assoc. : -9286 0 0 0 0 0 0 0 0 0