Aleppo Lentil Soup (Syria And Lebanon) Recipe

• 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

1. Place the lentils in a pot with 5 c. of the water.
2. Bring to a boil, then lower the heat and simmer for approximately 5 min.
3. In the meantime, mix the flour with the remaining water to make a smooth paste.
4. Add in to the lentils.
5. Stir in the lemon juice and salt and continue stirring over a high heat till the soup mix returns to a boil.
6. Lower the heat; then cover and cook for 15 min, stirring once in a while.
7. While the mix is cooking, heat the oil in a frying pan.
8. Add in the garlic and the coriander and fry till the garlic is golden.
9. Stir this mix into the soup.
10. Simmer for a few min, then add in the cumin and cayenne pepper.
11. Stir and serve warm.
12. 177cals, 5g fat

red lentils, water, flour, lemon juice salt, extra virgin olive oil, garlic, fresh cilantro, cumin, cayenne pepper

Taken from cookeatshare.com/recipes/aleppo-lentil-soup-syria-and-lebanon-63079 (may not work)