Aleppo Lentil Soup (Syria and Lebanon)

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Executive Chef
Jul 17, 2004
Make this......... Aleppo Lentil Soup (Syria and Lebanon)

1 cup split red lentils, washed
6 cup water
1/4 cup flour
1/4 cup lemon juice
salt, to taste
2 tbl olive oil
4 x cloves garlic, crushed
1/4 cup finely chopped fresh cilantro, leaves only
1 tsp cumin
1 pch 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 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.

I like to put this in a blender and puree it. Serve with Crusty Bread and Butter.
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