Wednesday, October 22, 2008

JOHN CHUCKMAN’S VERSION OF ALEPPO SOUP (LENTIL SOUP FROM SYRIA)

A simple and tasty soup.


1 Cup of Red Lentils

6 Cups of Chicken Stock (or Water may be used for vegetarian version)

1/4 Cup Chick-Pea Flour (aka, Gram Flour - available in any Indian or Mideast grocery store)

1/2 Cup Lemon Juice

3 or 4 Garlic Cloves, crushed

1 Teaspoon Cumin

1/4 Teaspoon Cayenne

1/2 Teaspoon Coriander

Salt to taste


Simmer Lentils in bulk of Stock for about 5 minutes, reserving a small portion of Stock.

Mix Chick Pea Flour in reserved Stock, making a thickening agent. Add to Lentils.

Add Lemon Juice, Cumin, Coriander, Cayenne, and Salt to Lentils.

Saute crushed Garlic briefly until golden. Add to Lentils.

Simmer for about 20 minutes.


This soup is delicious as made above, but it provides a base for many variations. Bits of roasted Lamb and/or fresh Cilantro are nice additions.