Melodrama and being over the top are not the only gifts I’ve inherited from my Sephardic heritage, I have also inherited some amazing recipes like this lentil soup called Shurba from my Syrian grandmother, Sara!
This soup is packed with vitamin C. Great for keeping the winter flu at bay (or is it the garlic keeping the people away).
When I told my mum I was going to share her mother’s lentil soup recipe on Facebook she insisted on making it with me to make sure I will remain true to the original recipe. This meant I had to stay in a confined space with my mother for a duration of time where sharp objects were being used (that’s how devoted I am to sharing the original recipe).
Having said that I have strayed from the original recipe over the years replacing water with vegetable stock and sometimes omitting the flour - don’t tell her I said that or she will never speak to me again (on second thoughts that’s not such a terrible idea). This is an authentic Syrian lentil soup recipe known as Shurba, as it was made by my Syrian grandmother Safta Sarah.
Ingredients
Serves 6-8 people
2 ½ cups yellow lentils
7 cups of water, plus one extra cup of water
6 cloves crushed garlic
1tablespoon oil
Juice of three lemons (roughly ¾ cup Juice)
3 tablespoons plain flour
2-3 bunches of fresh coriander
1 tsp of turmeric
Salt to taste
Method
Rinse lentils thoroughly
Pour 7 cups of water into a saucepan, add lentils, bring to a boil and let simmer for approx 15 min while the lentils are simmering:
Remove coriander leaves from stem and chop finely.
Fry crushed garlic in oil until golden in colour, add coriander leaves and stir for another two minuets.
Add turmeric to soup and stir
Add lemon juice through sieve
Add coriander and garlic
Add flour to the extra cup of water and mix thoroughly so there are NO LUMPS.
Bring soup to a boil and pour flour and water mixture through sieve to avoid any lumps. Stir well for a couple of minutes.
