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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pick over lentils and wash in several changes of cold water. Drain. | 2. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, olive oil and parsley. | 3. Bing to a boil, cover pan and simmer on low heat for 1 hour or until lentils are soft. | 4. 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown lentil	2	cups		-	-	-	-
water	8	cups		0.0	0.0	0.0	0.0
spring onion	1	cup	chopped	32.0	7.34	1.83	0.19
garlic clove	1		crushed	-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
rice flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
lemon	1		cut	1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.