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Aleppo Lentil Soup: Shawrbat 'adas Halabiya
Syrian recipe taken from "Classic Vegetarian Cooking from the Middle East and North Africa" by Habeeb Salloum.
Prep Time: 00:15
Cook Time: 00:30
1 cup split red lentils, washed
6 cups water
1/4 cup flour (can use gluten free flour or flour like chickpea)
4 t lemon juice
salt to taste
2 t olive oil
4 cloves garlic, crushed
1/4 cup finely chopped fresh cilantro
1 t cumin
pinch of cayenne
1Rinse and pick through lentils. Then place in saucepan with 5 cups water. Bring to boil, then lower heat and simmer or 10 minutes
2In the meantime, mix flour with remaining 1 cup water until it forms a smooth paste. Stir into the lentils. Then add lemon juice and salt.
3Stir over a high heat until soup returns to a boil. Add more water if needed.
4Lower heat. Cover and cook for 15 minutes until lentils are soft. Stir every few minutes and add more water as needed.
5While lentils are softening, heat oil in a frying pan. Add garlic and cilantro and sauté until golden, about 3 minutes. Stir garlic and cilantro into soup. Simmer for a few minutes and then add cumin and cayenne. Stir.
6Serve hot. Can finish with splash of oil or lemon juice.
Vegetarian dishes are common in Syria among the poorer classes who do not eat meat on a daily basis. This is especially important for refugees who are displaced from their homes and may not have adequate food storage or preparation areas.
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