Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 l Brown lentils
2 l Water
1/4 l Finely chopped spring onions
1 Garlic clove (opt.); crushed
1/2 dl Finely chopped coriander *
3/4 dl Olive oil
1/2 dl Cold water
1 tb Flour
1/2 dl Vinegar (or to taste)
Salt
Freshly ground black pepper

*Note: Finely chopped parsley may be substituted for coriander leaves. Wash
lentils in several changes of cold water, or place in a sieve and run water
through them. Drain. Put lentils in a large pot with 8 cups water, spring
onion, garlic if used, oil and coriander or parsley (or a combination of
the two if preferred). Bring to the boil, cover pan and simmer on low heat
for 1 hour or until lentils are soft. Put water and flour in a screw top
jar, seal and shake until thoroughly combined. This prevents lumps forming.
Pour this gradually into boiling soup, stirring constantly, until thickened
slightly. Add vinegar and salt and pepper to taste. Return to the boil,
boil gently for 5 minutes, then serve hot.

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