Recipe: Aleppo Lentil Soup

ALEPPO LENTIL SOUP

1 cup split red lentils, washed
6 cups water, divided use
1/4 cup flour
1/4 cup lemon juice
salt, to taste
2 tbsp olive oil
4 cloves garlic, crushed
1/4 cup finely chopped fresh cilantro, leaves only
1 tsp cumin
1 pinch cayenne pepper

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 1 cup water to make a smooth paste. Add to the lentils. Stir in the lemon juice and salt and continue stirring over a 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.