Cypriot Sour Lentil Soup Fakes Xithati Vegan Recipes

CYPRIOT SOUR LENTIL SOUP (FAKES XITHATI) (VEGAN)

Cypriot Sour Lentil Soup (Fakes Xithati) (Vegan) image

With gluten free option. This is a delicious lentil soup we enjoy with a side of fresh salad as a light meal. From the Complete Middle East Cookbook by Tess Mallos, Cyprus section.

Provided by UmmBinat

Categories Lentil

Time 1h40m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups brown lentils
8 cups water, plus 1/4 cup cold water separated
1 cup spring onion, finny chopped (green onions)
1 garlic clove, crushed (optional)
1/4 cup finely chopped flat leaf parsley
1/3 cup olive oil
1 tablespoon rice flour (regular flour may be used if not gluten free)
1/4 cup red wine vinegar (not halal)
sea salt, to taste
fresh ground black pepper, to taste
1 lemon, cut in wedges (to serve)

Steps:

Pick over lentils and wash in several changes of cold water. Drain.
Put lentils in a large pot with 8 cups water, spring onion, garlic if used, olive oil and parsley.
Bing to a boil, cover pan and simmer on low heat for 1 hour or until lentils are soft.
Put 1/4 cup water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. pour this gradually into the boiling soup, stirring constantly until thickened slightly.
Add vinegar, sea salt and pepper to taste. Return to the boil and boil gently for 5 minutes. Serve with wedges of fresh lemon to squeeze onto individual portions and a fresh salad if wished.

FAKES (TRADITIONAL GREEK LENTIL SOUP)

Fakes (Traditional Greek Lentil Soup) image

This is my mum's way for fakes. Its a very common soup, perfect for the cold days, tasty and very healthy! It can be made without any tomato but then oregano must be added. I always make it red (with tomato).

Provided by katia

Categories Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb dry lentils
1 onion, chopped
2 garlic cloves, whole so we can remove them later
2 bay leaves
1 tablespoon tomato paste
5 tablespoons olive oil
2 tablespoons vinegar
salt, pepper
water

Steps:

Boil one glass of water and add the lentils. Cook for 2-3 minutes and then drain the lentils. That way the soup is lighter!
Put in the pot enough warm water and add the lentils. Put the onion, the bay leaves, the garlic and the tomato paste. Boil in high heat with the lid on for 10 minutes. Add the oil, salt and pepper to taste. Keep boiling for 30 minutes.

Nutrition Facts : Calories 368, Fat 17.5, SaturatedFat 2.4, Sodium 36.7, Carbohydrate 38.2, Fiber 17.9, Sugar 2.8, Protein 15.2

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