Cypriot Sour Lentil Soup Fakes Xithati Vegan Recipes

CYPRIOT SOUR LENTIL SOUP (FAKES XITHATI) (VEGAN)

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.

SIMPLE AND CHEAP VEGAN LENTIL SOUP

Steps:

• Heat oil in soup pot over medium heat.
• Saute onions and garlic until onions are transparent, be careful not to burn the garlic.
• While onions and garlic are sauteed dissolve the vegetable bouillon cube in a cup of the water called for.
• Add the dissolved bouillon, remaining water, lentils, potatoes, carrots, and salt and pepper to the sauteed onions and garlic.
• Stir to combine everything and then cover. Allow to cook until potatoes are easily penetrated with a fork or knife.
• Enjoy!

FAKES (TRADITIONAL GREEK LENTIL SOUP)

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.

VEGAN LENTIL SOUP W LEMON AND GARLIC

Steps:

• Heat the olive oil in a large pan. Add the onion and cook for 5 minutes.
• Stir in the celery, carrots the potato and half of the garlic (2 cloves). Cook for a few minutes, until beginning to soften.
• Add the lentils and stock to the pan. Bring to the boil. Reduce heat and simmer, covered for 30 minutes.
• Add the bay leaves, remaining garlic and half of the lemons (lemons-skin and all). Cook the soup a further 10 minutes.
• Remove the bay leaves.
• Squeeze the juice from the remaining lemons, then stir into the soup.
• Pour the soup into a food processor or blender, process until smooth. It's better to do this step in a couple of batches.
• Transfer the blended soup back to the pan.
• Stir in the cumin, tobasco or cayenne and season to taste.
• Ladle the soup into bowls and top each with a couple of thin lemon slices and a sprinkle of chopped fresh flat-leaf parsley.