Lentil soup with a delicious, unusual dough-based recipe... this is how the people of the Syrian coast prepare it! Here is the original method

Ingredients:

1 cup red lentils

1 cup fine semolina (farina)

1 cup fine bulgur or cracked wheat

1 cup flour

1 large bunch chard, washed and chopped

1 head garlic, coarsely minced

1 tablespoon dried coriander

1 bunch fresh coriander, washed and finely chopped

Salt, to taste

Olive oil

1 teaspoon sumac

Lemon juice, to taste

Method:

We start by preparing the dough... Soak the fine bulgur for ten minutes in a small amount of water, just enough to cover it.

After ten minutes, add the fine semolina, flour, and salt over the bulgur and knead until you get a firm dough (you can add water if needed)....

Shape the dough into very small balls.

Wash the lentils... cover them with water in a pot over the heat and boil until they are only half cooked.

Then add the chopped chard and salt, and let them simmer over low heat for 15 minutes.

After that time, add the small dough balls and let the soup boil again over low heat for 15 minutes.

Meanwhile, in a pan on the side, sauté the fresh and dried coriander and the garlic in olive oil until browned, then add them to the soup and let it simmer for another 10 minutes.

Finally, add the sumac and lemon juice, stir, then turn off the heat and serve the soup.

This delicious Syrian coastal-style lentil soup recipe comes from a friend and cook at Sho Tabkhin El Youm.

Georgina Beitar

Click on Georgina's name to visit her profile page on our site.

For more of Georgina's vegetarian recipes, here is Syrian tabbouleh

Also from Georgina, here is Armenian-style vegan eggplant with oil

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Syrian Coastal-Style Lentil Soup

Prep checklist

Cooking notes