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Receta Aleppo Lentil Soup (Syria And Lebanon)
by Global Cookbook

Aleppo Lentil Soup (Syria And Lebanon)
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Ingredientes

  • 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

Direcciones

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