Aleppo red lentil soup with verjuice [Aziz Hallaj] from Soup for Syria: Recipes to Celebrate Our Shared Humanity (page 96) by Barbara Abdeni Massaad

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute garam masala for Lebanese seven spice, lemon juice for verjuice, and paprika for Aleppo pepper.

  • mjes on November 22, 2019

    This recipe caught my attention because the Kurdish-Turkish red lentil soup I usually make uses water, lots of fresh herbs, and pepper paste. So this recipe is geographically close but taking a very difference route for its Middle Eastern flavor. I especially liked the use of verjuice to provide the sour taste but prefer the herbs to the spices for flavor. With either recipe, a bit of labneh on top is an excellent addition.

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