Ingredients
-
2 cups brown lentils
-
8 cups water, plus 1/4 cup cold water separated
-
1/4 cup finely chopped flat leaf parsley
-
1/3 cup olive oil
-
1 tablespoon rice flour (regular flour may be used if not gluten free)
-
1/4 cup red wine vinegar (not halal)
-
sea salt, to taste
-
fresh ground black pepper, to taste
-
1 lemon, cut in wedges (to serve)
-
1 garlic clove, crushed
-
1 cup spring onion, finny chopped (green onions)
Instructions
- Pick over lentils and wash in several changes of cold water. Drain.
- Put lentils in a large pot with 8 cups water, spring onion, garlic if used, olive oil and parsley.
- Bing to a boil, cover pan and simmer on low heat for 1 hour or until lentils are soft.
- Put 1/4 cup water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. pour this gradually into the boiling soup, stirring constantly until thickened slightly.
- Add vinegar, sea salt and pepper to taste. Return to the boil and boil gently for 5 minutes. Serve with wedges of fresh lemon to squeeze onto individual portions and a fresh salad if wished.