Cypriot Sour Lentil Soup (Fakes Xithati) (Vegan)

Name: Cypriot Sour Lentil Soup (Fakes Xithati) (Vegan)
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6 servings
Cuisine: Black Sea & Aegean Ottoman
Ingredients: 2 cup brown lentils; 8 cup water; 1 cup spring onion; 1 garlic clove; 0.25 cup finely chopped flat leaf parsley; 0.333 cup olive oil; 1 tbsp rice flour; 0.25 cup apple cider vinegar; sea salt; fresh ground black pepper; 1 lemon

Lentils, apple cider vinegar and lemon come together in this Aegean soup, fragrant with clove and simmered on the stove.

1 hr 40 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 90 min · 100 min total
Difficulty: medium

1
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.
2
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.
60 min
3
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.
5 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.